Cheesy Ravioli Bake 1 pkg frozen cheese ravioli 1/4 cup butter 1/4 cup flour 1/4 tsp salt (plus more for pasta water) 1/4 tsp ground nutmeg 2 cups milk 1/4 cup white wine 1/2 cup fresh basil, chiffonaded 3 cups mozzarella cheese, shredded (divided) 3/4 cup parmesan cheese, grated (divided) 2-1/2 cups marinara sauce Non-stick cooking spray Preheat oven to 375-deg.  Coat a 13” x 9” baking dish with the non-stick spray. Cook the ravioli in a large pot of salted, boiling water, then drain and set aside.  In the meantime, melt the butter in a large saucepan over medium heat, then whisk in the flour, salt, and nutmeg until smooth.  Cook for 2 minutes or until the roux is a light golden color, then gradually add the milk and wine.   Bring the sauce to a boil, then cook for 1 minute while whisking constantly or until thickened. Then remove from heat and stir in the basil, 1 cup mozzarella, and 1/4 cup Parmesan cheese.  Once combined, add the cooked ravioli and toss to coat. Transfer to the prepared baking dish, top with 1 cup mozzarella cheese, followed by the marinara sauce.  Sprinkle with the remaining mozzarella and parmesan, then cover with tinfoil. Bake for 30 minutes, then uncover and bake an additional 10 minutes.  Let sit at room temperature for 5 minutes before serving. Approximate Nutritional Values: http://www.food.com/recipe/easy-ravioli-bake-128010

Chicken Saltimbocca Ravioli 2 cups flour, plus extra for the work surface 2 eggs 2 tbsp water 1/4 cup plus 1 tbsp olive oil, divided 1 tbsp dried Italian seasoning 1/2 lb chicken breast 4 slices prosciutto, chopped 6 oz fontina cheese, shredded 8 oz baby bella mushrooms, sliced 6 oz Marsala wine, divided 6 oz chicken stock 2 tbsp unsalted butter, divided 2 tbsp flour 2 tbsp heavy cream 1 pinch ground sage Parmesan cheese for garnish Salt and pepper to taste Preheat oven to 350-deg.  Bring a pot of salted water to boil. In the bowl of a food processor, combine the flour, eggs, a pinch of salt, and the water.  Process the ingredients together and slowly drizzle 1/4 cup of olive oil.  Only add enough until the dough comes together as a ball. Separate the dough into quarters and wrap in plastic. Place in the fridge to rest for an hour.  After it rests, roll out the dough into several large sheets using a pasta machine.  Let rest another 10 minutes, lightly dusted with flour. Season the chicken with salt, pepper, and the Italian seasoning, then roast for 20 minutes. Once cooked all the way through, remove from oven and cut into 1” pieces. Melt 1 tbsp butter and the remaining olive oil in a saute pan over medium-high heat and add the sliced mushrooms, cooking until soft before removing from the pan. Deglaze the pan with 4 oz of the marsala wine.  Allow the alcohol to cook off for a minute, then add the chicken stock, a pinch of sage, and a pinch of black pepper. Reduce the heat and continue to cook while the sauce reduces. Once sauce has started to reduce, add the cream and mix well. Add the remaining butter and once it melts into the sauce, turn off the heat. Meanwhile, in a bowl, combine the chicken, prosciutto, mushrooms, and fontina.  Toss to combine. Using a knife or pizza wheel, cut the dough into ravioli-sized portions.  Spoon 2 tbsp of the chicken mixture into the center of half the ravioli.  Place the other half of the dough on top, then pinch closed using a fork, making sure to push out any air pockets. Place the raviolis in the boiling water and cook for 3-5 minutes. While the ravioli are cooking, add the remaining Marsala wine to the ravioli sauce and return to a simmer.  Then, using a slotted spoon, remove the ravioli from the water and place in the sauce.  Toss to coat, then serve garnished with the parmesan cheese. Approximate Nutritional Values:  http://www.food.com/recipe/ravioli-chicken-casserole-106250

Easy Spinach Ravioli 10 ounces fresh spinach—washed, trimmed, and chopped 4 tablespoons peanut oil 2 cloves garlic, minced 1/4 cup onion, minced 10 water chestnuts, minced 16 oz pkg won ton wrappers Salt and pepper to taste Place a medium skillet over medium-high heat.  Add the peanut oil and onion, cooking for 3 minutes before adding the garlic. Add the spinach and water chestnuts and sauté until the spinach is wilted, about 3-4 minutes.  Then transfer the mixture to a bowl and season with salt and pepper.  Refrigerate until slightly cooled. Place 1 teaspoon of the filling in center of each won ton wrapper and fold in half.  Dip a finger in water and dampen the edges of the wrappers, then press the edges to seal.  (Tip: cover the filled ravioli with a damp paper towel while you make the remaining won tons to keep them moist and prevent them from cracking.) Cook the ravioli in salted boiling water until tender. Approximate Nutritional Values:  http://www.food.com/recipe/spinach-and-ricotta-ravioli-393716

Poached Lobster with Grapefruit Tarragon Butter over Pecorino Ravioli For the Lobster: Two 6 oz lobster tails 1 lb unsalted butter 1 cup grapefruit juice Zest of 1 grapefruit 1 tbsp chopped tarragon Kosher salt and ground black pepper to taste Wooden skewers For the Ravioli: Pasta sheets 32 oz ricotta cheese 8 oz shredded parmesan cheese 4 oz portobello mushrooms 4 tbsp truffle oil 2 tbsp fresh chives, chopped 1 shallot, chopped 1 tbsp garlic, chopped 1 egg 2 tbsp water Flour for working the ravioli Insert a skewer into each lobster tail (Note: this will prevent the lobster from curling and allow for even cooking).  In a medium saucepan, melt the butter, then add the grapefruit juice, zest, tarragon, salt, and pepper to taste.  Bring to a simmer.  Place the lobster in the poaching liquid for 8-10 minutes, then remove from heat. Remove the skewers and slice into round medallions. Cover with tinfoil to keep warm and set aside.  Reserve the poaching liquid as sauce for the ravioli. Using a food processor, combine the mushrooms, oil, chives, shallot, and garlic.  Pulse until well blended and well minced.  Hand-stir in the ricotta and parmesan. In a small bowl, combine the egg and water, then set aside. Lay out a pasta sheet onto a lightly floured work surface. One sheet will be the bottom half of the ravioli and the other will be the top. (Note: cover the dough that you're not using right away with a damp cloth to keep it from drying out.) The filling should be spaced far enough apart so that each dumpling has a clear border with extra dough to ensure a proper seal. Use a pastry brush to work around the filling and thinly coat the entire surface of the pasta sheet. Then gently lay the top sheet of pasta over the layer covered with the filling. Make sure that the two sheets match up evenly. Work out any air bubbles by gently but firmly by pushing the air from the edge of the filling to the edge of the pasta with your fingers. Continue pushing the air out until it’s all gone. Using a small cookie cutter or shot glass, cut around the filling and press down lightly, cutting through the pasta sheet. Boil the ravioli for 4-5 minutes in a pot of salted, boiling water.  Then plate several ravioli per bowl and top with the lobster medallions and a spoonful of the poaching liquid. Approximate Nutritional Values: http://greek.food.com/recipe/lobster-ravioli-with-vanilla-butter-sauce-16443

Beet Ravioli with Goat Cheese, Chives, and Hazelnuts Courtesy of: The Italian Dish For the filling: 11 ounces plain goat cheese 1/2 cup freshly grated parmigiano reggiano cheese 1 tablespoon chopped chives 1 egg Salt and pepper to taste For the pasta dough: 3 small beets, scrubbed Olive oil Salt and pepper 3 large eggs, room temperature 1-1/2 cups all purpose flour (plus more for dusting) 1/2 cup semolina flour For the sauce: 2 tablespoons chopped hazelnuts 2 tablespoons extra virgin olive oil 1/4 cup butter    2 tablespoons chopped chives Mix all the ingredients for the filling in a bowl and refrigerate. Preheat the oven to 400-deg.  Line a small baking pan with foil.  Trim the stems and tip off the beets and place on the foil.  Drizzle with just a little olive oil and some salt and pepper and roast in the oven for 45 minutes.  Set aside to cool. Leave the oven on and place the hazelnuts for the sauce on a foil lined baking sheet and toast for just 4 or 5 minutes, just until they are fragrant.  Set aside. After the beets have cooled, take a small paring knife and peel off the skins.  Quarter the beets and place in a food processor.  Add the eggs and flours.  Pulse until a ball of dough forms.  Add a little more flour, a tablespoon at a time, until a dough forms that is not dry, but still a little bit sticky. Take the dough out, knead a little on the counter and place on a sheet of floured plastic wrap and wrap.  Let rest on the counter for at least 20 minutes. Take your cheese filling out of the fridge and let the chill come off a little.  Cut the dough in half and run it through the widest setting on your pasta rollers.  Fold in half and run it through again.  If it is sticking to the rollers, flour it a little. You don't want the pasta too dry but you don't wait it to stick to the rollers.  Adjust the rollers to the second setting and run the pasta through.  Keep running the pasta through, without folding,  until you have run it through the #5 setting.  Don't let your pasta sheets dry, like you do when you make fettuccine or spaghetti - you want them a bit sticky.  Use them right away. Lay a pasta sheet out on the counter and place the ravioli mold next to it.  Cut the pasta sheet a little bit longer than the ravioli mold.  You should have 3  - 4 cut sheets from this strip.  Flour the ravioli mold a little. Lay one sheet on top of the mold and gently make indentations into the wells of the mold.  Fill a quart size plastic bag (or a pastry bag with tip) with the filling.  Cut a corner off the plastic bag and pipe the filling into the indentations. Just pipe about a heaping teaspoon of the filling in each well.  With a small pastry brush (or even just your finger), brush a little water onto the dough around the filling so it will be moist and act like a glue.  Lay a second sheet of pasta on top.  Run a rolling pin over the top and invert the mold.  The ravioli will not be separated completely, so use the fluted pastry wheel to cut them.  Place on a floured baking sheet.  Repeat with the remaining dough and filling. Bring a large pot of well salted water to a boil.  Place a large skillet on your stove.  Warm the olive oil and butter for the sauce in the skillet.  Using the spider, lower half of the ravioli into the water and boil gently, not vigorously, for about 4 minutes.  Lift them out with the spider and place them into the skillet.  Gently toss with the butter and oil and keep warm. Add half of the chives and hazelnuts and toss. Repeat with the remaining ravioli and toss with the butter and oil.  Transfer to a pasta bowl and sprinkle the remaining chopped chives and hazelnuts on top and serve. Approximate Nutritional Values: http://www.food.com/recipe/beet-ravioli-stuffed-with-ricotta-goat-cheese-and-mint-378547

Saffron Mussel Ravioli with Fennel Cream Sauce 1/2 lb pasta dough (see previous post) 3 tbsp extra virgin olive oil 1/4 cup onion, diced 1 fennel bulb, julienned 3 garlic cloves, minced 4 pinches saffron, divided 1/4 cup white wine 1-1/2 lbs fresh mussels 1 pint heavy cream 1/2 stick butter 1 egg, beaten Kosher salt and pepper to taste Make the pasta dough as detailed in the previous post, using 2 pinches of saffron to flavor the dough.  Wrap in plastic and store in fridge until ready to use. In a large saucepan, heat the oil over high heat and sauté the fennel and onions until translucent.  Add the garlic, saffron, wine, and mussels.  Cover and cook until the mussels open, approx. 3-4 minutes.  Remove the mussels with a slotted spoon and set aside, discarding any that didn’t open.  Spoon the mussel meat out of the shells and set aside. In a food processor, puree half the vegetables and just enough cooking liquid to make a solid filling. Lay out the pasta sheets on a ravioli press and use the divot press to create pockets for the filling.  Then place 1 tbsp of the vegetable puree in the center of each ravioli and top with 1 mussel. Brush the edges and center of the dough with the egg, then lay another sheet of pasta dough on top.  Press down lightly with a rolling pin to squeeze out extra air from the pockets, then repeat with additional pressure to separate the ravioli. In a large sauté pan, bring the remaining reserved cooking liquid and vegetables to a simmer.  Then add the cream and bring to a boil.  Reduce the heat and add butter, salt, and pepper to taste. Bring a large pot of salted water to boil and cook the ravioli until they are tender and rise to the surface, about 3-4 minutes.  Drain and transfer to the pan with the sauce.  Toss gently and serve. Approximate Nutritional Values:  http://www.food.com/recipe/baked-seafood-ravioli-363160

Acorn Squash Ravioli with Sage Butter Sauce Pasta Dough—see this post  1/2 large acorn squash, seeds removed 1/2 cup Gruyere cheese, grated 1 teaspoon ground nutmeg 1/4 teaspoon ginger 1/4 teaspoon Chinese 5 Spice Powder 1 egg, beaten 1 stick unsalted butter 12 fresh sage leaves, coarsely chopped 3 tablespoons parmesan, grated Salt and pepper to taste Preheat oven to 350-deg. Place squash cut side up in a deep baking dish.  Sprinkle with salt and pepper, then pour about 3” of water in the baking dish to help the squash steam. Bake 20-25 minutes, or until tender. When cool enough to handle, scoop the meat from the squash and place it in a medium bowl.  Mash with a fork, then stir in the Gruyere, nutmeg, ginger, and 5 Spice Powder. Season to taste with salt and pepper. Cover with plastic wrap and set aside. Roll out the pasta dough into long, thin sheets and drape over a ravioli press.  Create the divots, then drop a tablespoon of filling in center of each circle. Brush the egg along the edges and center, then cover with second layer of pasta.  Use a rolling pin, first lightly, then adding more pressure, to seal the edges and cut the individual raviolis.  Cover with plastic wrap and refrigerate, allowing to rest for 15 to 30 minutes. Bring a pot of salted water to boil. Cook the ravioli for 10-12 minutes, or until pasta is cooked through and just tender. Meanwhile, in a small skillet, melt the butter over medium heat. Add the sage and cook until herb wilts and the butter browns, about 10 minutes. Season with salt and pepper, then toss the pasta in butter sauce.  Sprinkle with the parmesan and serve. Approximate Nutritional Values:  http://www.food.com/recipe/squash-ravioli-with-herbed-butter-sauce-393780

Simple Spinach Ravioli 10 oz fresh spinach 2-4 tablespoons peanut oil 1-2 cloves garlic, minced 1/4 cup minced onion 10 water chestnuts, minced 2 packages wonton wrappers Salt and freshly ground pepper 3 cups chicken stock or vegetable oil for frying Wash and thoroughly chop spinach and set aside. Place a skillet over medium high heat.  Add peanut oil and onion and cook for 3 minutes.  Then add the garlic. Add spinach and water chestnuts and sauté until spinach is wilted, about 3-4 minutes.  Transfer to a bowl and season with salt and pepper.  Refrigerate filling until slightly cooled. Fill each wonton wrapper with 1 teaspoon of the filling placed in the center, then fold in half.  Dip a finger in water and run around edge of wrapper to act as glue, then press the edges to thoroughly seal.  (Tip: cover the unfolded ravioli with a damp paper towel as you work to keep the wrappers soft and pliable.) Cook in boiling chicken stock until tender or deep fry until golden brown. Approximate Nutritional Values:  http://www.food.com/recipe/spinach-filling-for-cannelloni-ravioli-and-tortellini-74677

Fried Ravioli 1 package of won ton wrappers 1/2 cup mascarpone cheese  (4 ounces) Chives – about half a bunch, cut up with scissors 1/4 cup goat cheese  Sea salt and freshly ground black pepper Canola oil for frying 3 large eggs, separated 1/4 cup water 2 cups Italian bread crumbs 1/3 cup grated Parmesan cheese 1 cup of water Marinara sauce for dipping (store-bought or homemade)   (Note: won ton wrappers dry out quickly, so work with only a small amount, at one time, keeping the rest wrapped in plastic.) Mix mascarpone, goat cheese, chives, salt, and pepper in a bowl. Make an egg wash with the one egg and the water.  Take one wonton wrapper at a time and brush the edges all the way around.  Then place a small amount of the cheese mixture in center of wrapper (approx. 1/2 tsp).   (Tip: Spray the teaspoon first with non-stick spray.)  Be sure not to over-fill the ravioli. Place another wonton on top of the stuffed wrapper and press the edges together to form the ravioli.  Be sure to seal well or they will fall apart.  Continue making raviolis until the cheese mixture is all used up. Pour the canola oil into a large skillet at least 2" deep.  Heat over medium for about 5 minutes or until a thermometer reads 350-375-deg. Put the two remaining eggs into a small bowl and the bread crumbs into another. One at a time, dip the raviolis in egg  to coat completely, allowing excess egg to drip back into the bowl.  Then dredge the ravioli in the bread crumbs and shake off the excess.      Fry the ravioli in the oil in batches, turning once, for about 3 minutes.  They should be golden brown when you remove from oil.  Transfer to a paper towel-covered baking sheet and continue until ravioli are fried.  (Keep the finished ones warm by placing them in oven set at 135-deg.) Top the fried ravioli with a sprinkle of fresh parmesan and serve with marinara sauce for dipping.    Approximate Nutritional Values: http://www.food.com/recipe/the-best-fried-ravioli-161680 

Turkey and Cranberry Ravioli Posted with Permission From:  The Way to His Heart   For the Ravioli:  1/4 pound ground turkey, preferably dark meat 2 Tbsp cranberry sauce 2 Tbsp grated Romano cheese 1 tbsp bread crumbs 1 Tbsp chopped fresh parsley 1 egg 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 20 store-bought wonton wrappers For the Gravy: 3 Tbsp butter 1 shallot, chopped 1 Tbsp all-purpose flour 1/2 cup chicken broth 2 Tbsp heavy cream 1 Tbsp chopped parsley 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper To make the ravioli: In a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. I used leftover dark turkey meat so I placed all of the ingredients into a food processor and pulsed a few times. This achieved the same texture as using ground turkey and mixed all of the ingredients together! Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 Tbsp of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal. To make the gravy: In a medium, heavy skillet heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parsley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender, but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy. Approximate Nutritional Values: http://www.food.com/recipe/turkey-and-cranberry-ravioli-265507 

Pumpkin Ravioli with Sage Butter Sauce (You can make this one either with fresh pasta as shown in these two videos or by using wonton wrappers.) 1-1/2 cup pumpkin puree  2 oz cream cheese (pumpkin cream cheese, if you can find it!) 1 tsp cumin 1/2 tsp pumpkin pie spice 1 stick butter 1 egg, beaten 1 tbsp water plus 1 pot of boiling, salted water to cook the ravioli Handful of Sage Leaves Salt and pepper to taste  Shaved parmesan cheese to taste 

In the bowl of a stand mixer, combine the pumpkin, cream cheese, cumin, pumpkin pie spice, salt, and pepper. Make an egg wash by beating the egg and tablespoon of water.  Using the egg wash on all four edges, place 1 tsp of filling in the center of the dough (or wonton wrapper) and press down firmly to seal. Add the butter and sage leaves to a large saute pan, letting the ingredients melt and combine.  Don't stir, but keep the pan moving as the butter browns (but don't let it burn).  Boil the ravioli for 2-3 minutes to cook, then remove from pot.  Don't drain, but pat the ravioli dry and add to the butter sage sauce.  Toss gently and serve.  Top with parmesan cheese. Approximate Nutritional Values: http://www.food.com/recipe/pumpkin-ravioli-with-sage-butter-sauce-138786 

How to roll out pasta dough and fill ravioli.  (Pay special attention CCers, because I've got tons of delicious pasta recipes to share with y'all after my last class, which focused on pasta and assorted Italian delights!)

Chicken and Spinach Ravioli

Ingredients

For poached chicken:

Directions

Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes.

Bring a large pot of salted water to a boil and cook spinach for 30 seconds. Drop the spinach into a bowl of ice water to stop the cooking, then drain well. In the bowl of a food processor, combine the spinach, onion, parsley, and basil. Cut the chicken into pieces and add them. Pulse until the ingredients are finely ground. Put this mixture into a bowl and add the eggs, breadcrumbs, and Parmesan and season with salt and pepper. Mix well, cover, and refrigerate for 1 hour.  

To form the ravioli, drop 1 tablespoon chicken mixture in the center of a wonton wrapper. Dip a pastry brush or your finger in water and lightly wet the edges of the wrapper. Top with another wrapper and press the ravioli closed. Repeat until all the filling is used. Cover with a damp towel until you are ready to cook.  

Bring a large pot of salted water to a boil. Carefully drop in the ravioli in batches to avoid crowding the pot. Cook until the ravioli rise to the surface, about 3 to 5 minutes. Drain well. Approximate Nutritional Values:  http://www.food.com/recipe/spinach-ravioli-with-chicken-and-cheese-filling-116454

Tonight's Culinary Adventure: Ravioli Lasagna 

          1 tablespoon extra-virgin olive oil 4 sweet Italian pork or turkey sausages (12 ounces), casings removed One 24-ounce jar marinara sauce 1/2 cup water Two 14-ounce packages fresh cheese ravioli One 14-ounce package fresh spinach-and-cheese ravioli 12 ounces shredded mozzarella cheese (3 cups) 3 tablespoons freshly grated Parmesan cheese 1 1/2 pounds mixed roasted or grilled vegetables, cut into 1-inch pieces

           Note: This recipe can be prepared through Step 3 and refrigerated overnight. The baked lasagna can be refrigerated for up to 3 days.

         Approximate Nutritional Value: http://www.food.com/recipe/on-the-go-ravioli-lasagna-40467

Bacon Ravioli With Mushrooms

    Ingredients

   For the dough:

      Directions

Make the dough: Put the flour in a food processor. With the motor running, pour in the beaten eggs and pulse until the dough gathers around the blades. Turn out the dough and pat into a rectangle. Wrap in plastic wrap and set aside 30 minutes at room temperature.

Meanwhile, make the filling: Pulse the leeks, bacon and carrots in a food processor until finely chopped. Transfer to a skillet; add 1 cup water and cook over medium heat, stirring, until evaporated, about 7 minutes. Add the nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium high; cook until the vegetables start to brown, about 4 minutes. Transfer to a bowl, stir in the parsley and let cool. Mix in the ricotta, gruyere and egg yolks; cover and chill until ready to make the ravioli.

Dust the dough with flour and cut into 6 pieces. Pat 1 piece of dough into a 4-by-2-inch rectangle (keep the rest covered with plastic wrap). Feed a wide side through a pasta machine at the thickest setting. Continue to feed the dough through the machine, reducing the thickness setting each time, until the pasta is about /16 inch thick. Lay the pasta sheet on cornmeal-dusted parchment paper and cover with a kitchen towel. Repeat with the remaining dough.

Line a baking sheet with parchment and dust with cornmeal. Uncover 1 sheet of dough; lay out with a long side facing you (keep the remaining sheets covered). Place small mounds of filling, about 2 inches apart, in a line along the bottom edge. Brush the top half of the sheet with water and fold the dough over to cover the filling; press around each mound to seal. Cut into squares with a pizza wheel or chef's knife; transfer to the baking sheet. Repeat with the remaining dough and filling. If not using immediately, wrap the baking sheet in plastic and freeze for up to 3 days.

Make the sauce: Melt 3 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until tender, about 4 minutes. Add the scallions and garlic; cook, stirring, 1 more minute. Add the tomatoes and cook 4 more minutes. Remove from the heat and stir in the basil and parsley.

Cook the ravioli: Bring 3 inches of salted water to a boil in a large pot. Add the ravioli in batches and cook until tender, 8 to 10 minutes. Remove with a slotted spoon and transfer to a baking sheet (reserve the cooking water). Cover the ravioli loosely with foil to keep warm.

Add 1 1/2 cups of the ravioli cooking water to the sauce, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Swirl in the remaining 2 tablespoons butter and season with salt and pepper. Divide the ravioli among plates; top with the sauce.

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Nutritional Values    

Serving Size: 1 (291 g)

    Servings Per Recipe: 4

    Calories   658.1 

    Calories from Fat   325

    Total Fat 36.1g

    Saturated Fat 19.1g

    Cholesterol 267.5 mg 

     Sodium 675.4 mg

    Total Carbohydrate 61.0 g 

     Dietary Fiber 3.6 g

    Sugars 3.6 g

    Protein 20.1 g

Chicken Marsala Ravioli with Roasted Tomatoes and Mushrooms 1 1/2 tablespoons extra-virgin olive oil 8 oz baby bella mushrooms, cleaned  1/2 pint cherry tomatoes, halved kosher salt and freshly ground black pepper 1 9-oz package Buitoni Chicken Marsala Ravioli  

    Sauce 1 tablespoon minced shallot 1 tablespoon extra-virgin olive oil 1/2 cup sweet Marsala wine 1/2 cup low-sodium chicken broth 2 tablespoons chopped fresh parsley (plus extra for garnish)  

   Preheat oven to 425 F. Line a rimmed baking sheet with aluminum foil.   

    Cut the bottom of the stems from the mushrooms so they're flush with the caps. In a medium bowl toss the mushrooms with 1 tablespoon of the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper.

    In a second bowl, toss the tomatoes with the remaining 1/2 tablespoon of oil and a pinch each of salt and pepper. Transfer the mushrooms to the prepared baking sheet. Roast for 10 minutes, then remove from the oven and add the tomatoes. Flip the mushrooms over, then return the baking sheet to the oven and continue roasting for 10-12 additional minutes, or until the mushrooms are well browned, and the tomatoes are plump and soft. 

    Meanwhile, in a large pot of boiling water, cook the ravioli according to the package instructions. 

    To make the sauce: Set a large skillet over medium-high heat and add the olive oil. When it starts to shimmer, add the shallot and a pinch of salt and cook, stirring frequently, for 2 minutes. Add the Marsala wine and allow to simmer until it's reduced by half, then add the chicken broth, and agin simmer until reduced by half. 

    Add the tomatoes, mushrooms, ravioli and parsley to the pan with the sauce. Gently toss to coat. Serve immediately, garnished with additional parsley if desired. 

   Serves 2-3