Pasta Filling: Chicken and Vegetables

Serve with a Brown Butter Sauce, Brown Butter with Sage Sauce, Brown Butter with Herbs Sauce or Marinara Sauce.

1 recipe Ravioli, Pierogi or Tortellini Pasta Dough

For the filling:
2 Tbsp. butter
1 rib celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 oz boneless chicken breast, cubed
2 Tbsp. Marsala wine
1 egg yolk
¼ cup Parmesan cheese, grated
sea salt
pepper, freshly cracked

Mix filling:  Sauté celery, carrot, and onion in butter about 3 minutes. Add chicken and sauté 3-4 minutes, until chicken starts to brown. Add Marsala wine and cook additional 2 minutes. Remove from heat.

Put chicken mixture in a food processor and pulse to chop. Add egg yolk, cheese, salt and pepper.

Fill and cook pasta according to dough instructions. Toss with desired sauce and serve.

Makes 4 servings.