This delicious baked pasta dish combines the flavors of classic chicken Marsala with the decadence of creamy cheese and portobello-filled Giovanni Rana ravioli.
Before we get to the recipe, let's talk a little bit about this ravioli. I'm picky about my pasta-- especially the prepared kind-- but I have to say that the Giovanni Rana brand is my go to. So, when the folks at Rana reached out and asked me to participate in the Rana Ravioli Challenge, I was totally on board! I created this ravioli recipe as delicious inspiration for all of you to go out and create your own as well. Every time one of you makes a ravioli dish and shares a picture of it on your social media account using the hashtag #RanaRavioliChallenge before March 20 (National Ravioli Day), Giovanni Rana will donate 1 lb. of pasta to local food banks like The Food Bank for New York City, Northern Illinois Food Bank and Bay Area Food Banks. Last year 4,000 lbs. of pasta was donated after just one day, so get to cooking (and hashtagging) for a good cause!
I frequently use Rana ravioli when I need a quick and easy homemade dinner option on a weeknight. But for National Ravioli Day I wanted to create something a bit more special. So I used Rana Mushroom Ravioli as the basis for this chicken Marsala-inspired skillet dinner. A traditional chicken Marsala includes breaded chicken cutlets and mushrooms served in a Marsala wine-based sauce. This dish includes many of the same elements: lightly breaded chunks of chicken, tender baby portabella mushrooms, and a flavorful sauce made from Marsala wine with hints of onion, lemon, and pancetta, all tossed with Rana Mushroom Ravioli, which is filled with a smooth and creamy cheese filling and savory chunks of portabello mushroom. It's all topped with a little shredded fontina cheese and baked until brown and bubbly. This is pure comfort food-- and a fun way to enjoy an old school classic!
Not only are the flavors here bold and wonderful, but this one dish dinner is a real showstopper too. It's skillet presentation is rustic, elegant, and different-- a perfect dish to serve to your family or if you're entertaining friends. So, make a skillet of this ravioli and don't forget to post it online with #RanaRavioliChallenge!
- 1 bag Giovanni Rana mushroom ravioli
- 2 boneless skinless chicken breasts, trimmed and cut into 1-inch dice
- 1/3 cup all purpose flour
- Salt and pepper, to taste
- 1 Tbs. olive oil
- 2 oz. pancetta, diced
- 4 oz. cremini mushrooms, sliced
- 1/4 cup yellow onion, diced
- 1 garlic clove, minced
- 1 tsp. tomato paste
- 1 cup Marsala wine
- 2 Tbs. butter
- Juice of 1/2 lemon
- 1/4 cup grated fontina
- 2 Tbs. grated Parmesan
- 1 Tbs. fresh parsley, chopped
Preheat oven to 375 degrees.
Cook ravioli according to package directions. Drain well and set aside.
Heat olive oil over medium heat in a large cast iron skillet or other oven-proof skillet.
Place the flour in a shallow dish. Season the chicken with salt and pepper. Toss chicken in flour until evenly coated. Remove chicken from flour mixture with a slotted spoon, shaking off any excess. Transfer to the skillet and cook until golden brown on all sides. Once cooked, remove from pain and transfer to plate.
Reduce heat on the skillet to medium-low and add pancetta to the pan. Saute, stirring occasionally until the pancetta is crispy, about 5 minutes. Use the slotted spoon to transfer pancetta to a paper towel-lined plate.
Bring heat in the pan back up to medium and add mushrooms and onions. Saute for 6-8 minutes or until the liquid released by the mushrooms has evaporated. Add garlic, tomato paste, and pancetta, stirring to combine. Cook for 1 minute and then carefully pour in the Marsala.
Increase heat to medium-high and bring mixture to a simmer, scraping the brown bits from the bottom of the pan. Reduce heat to medium and cook for about 5 minutes, stirring often until mixture is reduced and thickened. Remove from heat and whisk in butter and lemon juice. Season with salt and pepper.
Carefully add ravioli and chicken to the pan and stir to coat with the mushroom and sauce mixture. Evenly sprinkle fontina and Parmesan over the top of the ravioli and chicken mixture. Bake for 15 minutes. Remove from oven, sprinkle with parsley and serve.