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Butternut Squash Ravioli with Seared Chicken
Make store-bought butternut squash ravioli your own with sliced chicken breast, asparagus, and pecorino cheese.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking. Drain, reserving 1/2 cup cooking water.
2
Meanwhile, season chicken breast with kosher salt and black pepper. Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, 4 to ⏱️ 6 minutes per side; slice.
Kosher salt and black pepper
3
Reduce heat to medium, add butter, and cook until golden brown, 1 to ⏱️ 2 minutes. Add shallot and cook until golden, 2 to ⏱️ 3 minutes. Stir in sage and garlic. Cook until fragrant, ⏱️ 1 minute. Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino.
chopped shallot1Kosher salt and black pepperGrated pecorino, for serving
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