Butternut Squash Ravioli with Seared Chicken

Name: Butternut Squash Ravioli with Seared Chicken
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 (9-oz.) packages refrigerated butternut squash ravioli; 2 c. asparagus, cut into thirds; 1 lb. boneless, skinless chicken breast; Kosher salt and black pepper; 1 tbsp. olive oil; 3 tbsp. butter; 1 chopped shallot; 1 tbsp. chopped fresh sage; 1 garlic clove, chopped; Grated pecorino, for serving

By Marian Cooper CairnsPublished: Aug 9, 2017

5 Ratings

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butternut squash ravioli with seared chicken

Brian Woodcock

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Make store-bought butternut squash ravioli your own with sliced chicken breast, asparagus, and pecorino cheese.

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Ingredients

2 (9-oz.) packages refrigerated butternut squash ravioli
2 cups asparagus, cut into thirds
1 lb. boneless, skinless chicken breast
Kosher salt and black pepper
1 Tbsp. olive oil
3 Tbsp. butter
1 chopped shallot
1 Tbsp. chopped fresh sage
1 garlic clove, chopped
Grated pecorino, for serving

Directions

1. Step 1Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking. Drain, reserving 1/2 cup cooking water.
2. Step 2Meanwhile, 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.
3. Step 3Reduce 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.