1 green onion sliced in half lengthwise and chopped finely, for garnish
4 servings kosher salt and pepper black freshly ground
0.5 cup marsala wine
2 teaspoons marsala wine
3 tablespoons parmesan grated plus more for serving
32 wonton skins
0.5 cup red wine
2 tablespoons red wine
0.5 onion yellow chopped
Equipment
food processor
frying pan
paper towels
whisk
pot
blender
slotted spoon
Directions
For the chicken ravioli: In a medium saute pan, cook the bacon until firm but not crisp, about 5 minutes.
Add the onions and 1 tablespoon butter, and cook over medium heat until the onions are tender.
Add the red wine and chicken liver and cook over medium-low heat until cooked through, 4 to 5 minutes. Season with salt and pepper, and set aside.
In a blender or food processor, mix the liver mixture with the shredded chicken, remaining 1 tablespoons butter, Parmesan, chicken stock and marsala until creamy. Season with salt and pepper.
Place 1 teaspoon of the filling into each wonton skin, and seal by brushing a little water along the wonton edges and folding diagonally (into a triangle) and gently pinching the wonton skin closed. Work quickly and keep the wontons covered with a damp paper towel to keep from drying out.
Place in the freezer until ready to cook so the raviolis will firm up.
Heat the marsala, red wine and brown sugar over medium-high heat and let the sauce reduce until it becomes syrupy.
Bring a large pot of salted water to a gentle boil. Use a large slotted spoon to place the ravioli into the water and cook 4 to 5 minutes. Work in batches.
In a small saute pan, melt the butter and whisk in 3 tablespoons starchy pasta water to blend together.
Place the ravioli on the plate and cover with 2 tablespoons of the melted butter sauce, a drizzle of the marsala reduction and sprinkle of Parmesan and green onion.
