Ravioli with chicken, sage and cream – easy pasta with plenty of flavour.
Ravioli with chicken, sage and cream – a really easy and truly delicious pasta dish with juicy chicken, mushrooms and the most wonderful creamy sauce. It is packed with flavour from fresh sage, white wine, Dijon mustard and parmesan, and it doesn’t take an age to make.
I use shop-bought ravioli, and my preference is spinach and ricotta. That makes the dish incredibly easy, and together with the creamy sauce, the chicken and the fried king oyster mushrooms it simply tastes fantastic.
I halve the chicken breasts horizontally so they are thinner, which makes them quicker and easier to cook evenly. They get a short marinade of lemon, olive oil, dried sage, salt and freshly ground pepper and are then pan-fried until golden and juicy. Meanwhile I make the sauce with king oyster mushrooms, fresh sage, white wine, Dijon mustard, cream and parmesan, and cook the ravioli alongside.
Finally, the cooked ravioli are tossed in the creamy sauce, and the consistency is adjusted with a little pasta cooking water. Serve with the juicy chicken and, ideally, extra parmesan on top. Really simple, really creamy and simply delicious.
If you can’t find ravioli – tortellini works just as well in this recipe.
Ravioli with chicken, sage and cream
Ingredients
The chicken
- 2 chicken breast fillets
- Freshly squeezed lemon juice
- Olive oil
- Salt and freshly ground pepper
- Dried sage
The pasta
- 200 g king oyster mushrooms (or other mushrooms), sliced
- 2 shallots, finely chopped
- 3 cloves garlic, finely chopped
- 6-8 sprigs fresh sage, leaves only
- 2 tsp Dijon mustard
- 150 ml white wine
- 200 ml cream
- 500 g ravioli – I use spinach and ricotta
- 60 g parmesan, finely grated
- Pasta cooking water
- Salt and freshly ground pepper
- Olive oil
Method
- Halve the chicken breasts horizontally (parallel to the board) so you have 4 flat fillets. Drizzle with lemon juice and olive oil and season with salt, freshly ground pepper and a little dried sage. Leave them to marinate while you start on the sauce.
- Heat a splash of oil in a frying pan and fry the mushrooms until well browned. Season with salt and freshly ground pepper.
- Meanwhile, heat a second frying pan and fry the chicken over a medium heat until golden and cooked through. Turn down to a low heat and leave the chicken in the pan until the dish is ready to serve.
- Add the shallots, garlic and half the sage to the pan with the mushrooms and cook until the shallots are translucent.
- Stir in the mustard and add the white wine – let it reduce well before adding the cream.
- At the same time, cook the ravioli according to the packet instructions.
- Finally, stir the parmesan into the sauce along with the remaining sage leaves – adjust the consistency with pasta cooking water and season to taste with salt and freshly ground pepper.
- Divide the ravioli between 4 plates, pour over the sauce and top with the chicken – sliced, if you like.
Nutrition
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