CHICKEN MARSALA RAVIOLI FOR TYLER FLORENCE FRIDAYS

I've been making ravioli using won ton wrappers for quite a few years. Not only is it fast and convenient, but the thinness of the wrappers lets the filling shine through. And in this recipe, that is exactly what you want to showcase. One taste of the filling and you will have to clamp your lips together to keep from stealing another and another taste--it's that good. I'm already planning to use this same filling in cannelloni and in lasagna.

Since I'm cooking for 2 and this recipe yields 48 ravioli--6 servings of 8 ravioli each--I had plenty left over. I simply cooked them in a beef broth with some chopped scallion and guess what we're having for our first course tomorrow night? And for lunch the next day?

I did not want a heavy sauce to detract from the filling and I'd already included mushrooms in my filling, so I decided to go with a pesto sauce and it was perfect! I do not like heavily-sauced pastas--sorry, Mom!--and a little bit of pesto goes a long way. If you love pasta, try these superb ravioli.

Ingredients
8 ounces chicken breast, cut in strips
2 tablespoons olive oil, divided
1 shallot, chopped
1 garlic clove, chopped

3 oz baby bella mushrooms, chopped
1/4 cup Marsala wine
4 thin slices prosciutto, sliced
4 bay leaves
Fresh thyme and parsley leaves
2 tablespoons bread crumbs
2 tablespoons Parmesan cheese, grated and divided
1/4 cup fat free half and half

48 won ton wrappers

Directions
Brown chicken in 1 tablespoon of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add ff half and half, remaining Parmesan. Pulse again. Chill before filling ravioli.

Spoon a scant teaspoonful of filling into center of won ton wrapper. Moisten all around the perimeter using your finger dipped in warm water. Fold into a triangle and press to seal. Keep your filled ravioli covered with a damp paper towel as you use up all the filling and wrappers. Bring a large pot of salted water to a rapid boil, then lower to a simmer. Cook the ravioli in 2 batches until they float (about 3 minutes). Scoop out gently with a skimmer, sauce, and serve with additional grated cheese on the side.

There's very little left to say except, "If you don't make these, you'll be missing out on one of the all-time great Tyler recipes!"

Be sure to check out what everyone else is cooking for Tyler Florence Fridays here.