Butternut Squash Ravioli with Seared Chicken


  • 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
  • chopped shallot
  • 1 tbsp. chopped fresh sage
  • Chopped Garlic Clove
  • Grated pecorino, for serving


  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.
  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.













































































































































































































































































































































































































































































































































































































































































































































































































































































































































































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