First things first.  I haven’t done a giveaway in a while now, have I?  Let me answer that: no, I haven’t!  And so I’m going to do one, and guess what I am giving away this time?  Here’s a hint: see that plate of scrumptious ravioli with white wine butter sauce and asparagus tips?  Yep.  I’m giving away ravioli.  And not just ravioli….keep on reading!

This recipe all started a few weeks ago when the wonderful folks at Buitoni ^[1] emailed me to say they were having fun reading my blog (Whee! I instantly love anyone who tells me that!  Don’t say I didn’t warn you!) and they wondered if I might wanted to work up a couple of recipes for them to go with some new pastas they had just come up with.  One was a chicken marsala ravioli, and the other was a butternut agnolotti.  Did I have any ideas?

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 ^[2] 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!