Did I have any ideas? When do I NOT have ideas? I had many, many ideas. So they sent me over some of their pasta so I could mess around with it in my kitchen, and just to help me along, they sent me one of these.
I can always use a beautiful new cutting board, especially when it comes from my favorite cooking store on the planet, the fabulous JK Adams in my beloved state of Vermont. Talk about finding your way into a girls heart…chicken marsala ravioli AND kitchen goods. Now I was even more determined to do right by this ravioli.
Now, the ravioli itself is pretty dang fabulous – it’s fresh pasta stuffed with a mixture of chicken, marsala sauce, mushrooms and other good stuff you get in traditional chicken marsala. So I wanted the sauce to be something nice and light that added to the elegant taste without overpowering the delicious taste of the ravioli stuffing. I also wanted to be able to use some of the gorgeous summertime herbs and veggies that are all around us these days…and so with those two things in mind, I worked up an easy, silky white wine and butter sauce with a handful of fresh thyme and parmesan cheese to give it a little subtle kick. And just for good measure and to make sure we got our veggies, I added in some asparagus tips (which you can cook for a minute or two right in the pasta water!). All of this comes together in less than a half hour, making this an elegant dish for either a festive Saturday dinner party OR a treat at the end of a long regular old Tuesday.
So! While this sauce will work perfectly well with pretty much any kind of ravioli, and you should definitely try it with the cheese variety too, I know you want to try it with the chicken marsala variety, right? So here’s what I have for you: I have THREE vouchers for a free package of Buitoni refrigerated pasta (which will get you this scrumptious ravioli or any of their other chilled pastas), and not only that, I have three of those gorgeous JK Adams cutting boards to go along with it, all compliments of my friends at Buitoni. Because you really need something beautiful to cut that asparagus up on.
Here’s what you need to do: Leave me a comment below telling me your favorite pasta dish (this way I also win, because I am always, always, always looking for new pasta ideas), and on Saturday, July 21 at this very time I will do a special blog post announcing the lucky winners. In the meantime, you don’t have to wait to make this scrumptious dinner, because the recipe is at the end of this post, and if you live in the Northeast or New England areas of the USA, the chicken marsala ravioli is waiting patiently for you in the refrigerated section of your supermarket. (If you don’t, don’t worry, because again, this sauce works with whatever ravioli catches your fancy.) And if you win, you’ll just have to make it again. I know, ravioli with white wine butter sauce twice in a row…the things we have to do. So here’s the recipe…bring on your pasta ideas!
This giveaway is now closed…but I’d still love to hear your pasta ideas if you have ’em!
- One 9 ounce package chilled fresh ravioli
- One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well!
- 2 tablespoons coarse salt
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 2 cloves garlic, minced
- 6 tablespoons cold butter, cut into cubes
- ¾ cup white wine
- 2 tablespoons fresh chopped thyme, plus more for garnish
- Shaved parmesan cheese for garnish
- Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling.
- Add one tablespoon of butter to a medium size skillet and melt over medium high heat. Add shallots and garlic and stir until soft, 2-3 minutes.
- Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
- While the sauce is cooking, add the ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
- When all the butter is melted, stir in the chopped thyme.
- Divide the ravioli between two plates, and tuck the asparagus tips in between the ravioli. Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved parmesan and serve at once!