Chicken and Mushroom Ravioli with Marsala Cream Sauce Recipe

In a large bowl, combine flour, eggs, olive oil, and salt. Knead until dough is smooth and elastic, then cover and let rest for 30 minutes.

In a skillet, cook ground chicken and mushrooms until browned and cooked through. Stir in Parmesan cheese and parsley.

Roll out the dough into thin sheets and cut into round shapes. Spoon the chicken mixture onto each round of dough, cover with another round, and seal the edges.

In a saucepan, heat Marsala wine over medium heat until reduced by half. Add heavy cream and stir until sauce thickens. Season with salt and pepper.

Cook the ravioli in boiling salted water for 2-3 minutes until they float to the top. Serve with Marsala cream sauce.