Creamy Sage Chicken and Butternut Squash Ravioli
with Mushrooms and Walnuts- Egg
- Milk
- Wheat
- Walnuts
- Sulphites
- Mustard
- Sulphites
- May contain traces of allergens
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Crustaceans
- Peanuts
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.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Butternut Squash Ravioli
(Contains: Egg, Milk, Wheat May be present: 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 be present: 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 be present: Sulphites, Sesame, Tree nuts, Mustard, Soy, Milk, Peanuts)
1 tbsp
Whole Grain Mustard
(Contains: Mustard May be present: 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.
