Creamy Sage Chicken and Butternut Squash Ravioli
with Mushrooms and Walnuts
Sage, butternut squash and chicken are the supreme trio that makes this pasta dinner extra special. A decadent sage cream sauce covers delicately sweet and savoury butternut squash ravioli, and is topped with hearty chicken, earthy mushrooms and crunchy walnuts.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May contain traces of: Sulphites)
113 g
Mushrooms
1 unit(s)
Shallot
7 g
Sage
1 unit(s)
Garlic, cloves
28 g
Walnuts, chopped
(Contains: Walnuts)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sulphites, Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Crustaceans)
56 mL
Cream
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Sulphites, Sesame, Tree nuts, Mustard, Soy, Milk, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May contain traces of: Sulphites, Sesame, Wheat, Gluten, Soy, Egg, Fish, Milk, Crustaceans)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, thinly slice mushrooms.
- Finely chop shallot.
- Peel, then mince or grate garlic.
- Pick sage leaves from stems, then finely chop.
- Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Remove from heat.
- Transfer chicken to a parchment-lined baking sheet.
- Brush chicken with half the mustard.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- To the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to
the bite. - Reserve 1/2 cup (1 cup) pasta water.
- Strain ravioli, then return to the pot, off heat.
- Reheat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms, garlic, shallots and sage. Cook for 4 min, stirring occasionally, until beginning to soften.
- To the same pan, add white cooking wine. Cook for 1-2 min, stirring often, until absorbed.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring often, until fragrant.
- Add cream, Parmesan, remaining mustard and 1/4 cup (1/2 cup) water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.) Cook for 1-2 min, stirring often, until sauce thickens.
- To the pot with ravioli, add sauce. Gently toss to coat.
- Thinly slice chicken.
- Divide ravioli between bowls. Top with chicken.
- Sprinkle with walnuts.
