Chicken Marsala Ravioli with Artichoke Hearts

Serves 4

  • 2 packages Buitoni Chicken Marsala Ravioli
  • 2 tablespoons unsalted butter
  • 8 ounces button mushrooms, sliced
  • 2 ounces proscuitto, cut into ribbons
  • 1 can artichoke hearts, drained and cut in half
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 red onion, finely chopped
  • 1/2 cup Marsala wine
  • 1/4 cup chicken stock
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup butter, cold and cut into chunks
  • kosher salt and fresh ground pepper to taste
  • extra chopped parsley and grated parmesan cheese, for garnish


Bring a large pot of water to a boil for cooking the pasta. Cook the raviolis according to package directions.

Meanwhile, in a large pan, heat the 2 tablespoons of butter over medium heat. Add the onion, mushrooms, red pepper and proscuitto, cooking until the onion is translucent and the pepper has softened, about 5 minutes.

Add the artichoke hearts, the wine and the chicken stock. Continue cooking until the liquid reduces by half, about 5 minutes more. Reduce the heat and add the cold chunks of butter and the parsley. Taste and season with salt and pepper as desired.

Scoop the raviolis from the pot into the pan with the sauce. Coat the raviolis with the sauce and serve, dividing the sauce and vegetables evenly among the servings.