Ravioli with chicken, sage and cream
Recipe for ravioli in a creamy sage sauce with pan-fried chicken.
Servings 4 servings
Calories 726kcal
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
Instructions
- 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
Calories: 726kcal | Carbohydrates: 66g | Protein: 38g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 990mg | Potassium: 580mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1304IU | Vitamin C: 2mg | Calcium: 471mg | Iron: 3mg