Chicken Marsala Ravioli with Roasted Tomatoes and Mushrooms

Update: The winners are commenters #1 – StephenC and #21 – Lucid Moon Studio! Congrats to both of you! You should have an email from me, please reply with your mailing address so I can get your coupons off to you.

One of the things that’s been most satisfying for me since starting this blog over four years ago has been learning to DIY so many things. From bread/pizza and ice cream to sauces and a huge variety of sweet treats, I just love making homemade versions of items I previously had to buy. It’s usually more cost-effective (a big selling point since I’m uber cheap) and I like controlling every ingredient that goes into what I’m eating.

One thing I’ve yet to tackle is pasta from scratch. Well, that’s not exactly true. A few years ago I borrowed a pasta machine from my mom and did make an attempt at homemade pasta. The results were just ok though, and I haven’t found the time or motivation to try again. Luckily, you can find really great fresh refrigerated pasta and ravioli in most grocery stores, and I absolutely love both. There truly is no comparison between dry and fresh pasta in my book. Buitoni is my go-to brand, so when they recently offered me the opportunity to try some of their new ravioli, I immediately said yes!

I created this recipe using their Chicken Marsala Ravioli, which are “filled with all-natural white meat chicken, roasted portobello mushrooms and caramelized onions with Impastata Ricotta, aged Parmesan, and Asiago cheeses, [and] accented with Marsala wine.” Though I initially thought about pairing the ravioli with a creamy sauce, in the end I decided to keep things a little lighter. I roasted baby bella mushrooms and cherry tomatoes, then tossed them with the ravioli in a simple Marsala wine sauce. The whole meal came together in not much more than 30 minutes, and was so flavorful. The rich ravioli pair perfectly with the earthy mushrooms, and are complimented nicely by the sweetness of both the tomatoes and the Marsala sauce.

Want to try Buitoni’s new ravioli for yourself? Good news, Buitoni generously provided me with coupons to share!

Details

Two (2) winners will each receive two (2) coupons. Each coupon is good for one (1) complimentary Buitoni Refrigerated Pasta up to 9 oz or any size sauce.

How To Enter

Leave a comment on this post telling me how you would prepare this ravioli.

To Receive Bonus Entries (you must leave a separate comment for each)

1. Like Tracey’s Culinary Adventures on Facebook.
2. Like Buitoni on Facebook.

{Note: if you already do either of these things, that counts too, just leave a comment for each one telling me.}

Everything Else

Comments on this giveaway will close on Thursday, August 2, 2012 at 11:59 pm EST. A winner will be chosen using random.org and announced on Friday. Please be sure to leave a valid email address so I can contact you. Prize must be claimed by the winner within 48 hours or an alternate winner will be selected. This giveaway is open to U.S. residents only. Good luck!

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

{Disclaimer: I received coupons to try Buitoni’s pasta products at no cost. Buitoni also provided the coupons for this giveaway. All of the opinions expressed are mine alone.}