Butternut Squash Ravioli & Chicken Recipe
Ravioli stuffed with Butternut Squash and tossed with Chicken, Mushrooms, Onions & a Sage Cream Sauce. Served with a side of Garlic Pita.
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Ingredients
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Ravioli Filling
Sage Cream Sauce
Chicken & Vegetables
Garlic Pita
Method
Ravioli Filling Preparation
- 1
Prepare Butternut Squash
Peel, seed, and dice the butternut squash into small cubes. Steam or boil until soft, about 15 minutes. Drain and mash well.
- 2
Mix Filling
In a bowl, combine the mashed butternut squash, ricotta cheese, parmesan cheese, nutmeg, salt, and black pepper. Mix until smooth.
- 3
Fill Wonton Wrappers
Place a wonton wrapper on a clean surface, add about 1 tablespoon of the filling in the center. Moisten the edges with water, fold over to form a triangle, and press to seal. Repeat for all wrappers.
Sage Cream Sauce Preparation
- 4
- 5
Add Cream and Sage
Stir in the heavy cream and chopped sage leaves. Cook for about 5 minutes until the sauce thickens slightly. Season with salt and black pepper.
Chicken & Vegetable Preparation
- 6
Cook Chicken
In a large skillet, heat olive oil over medium heat. Add diced chicken, salt, and black pepper. Cook until chicken is browned and cooked through, about 7-10 minutes.
- 7
Cooking Ravioli
- 8
Boil Ravioli
In a large pot of salted boiling water, carefully add the ravioli. Cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon.
- 9
Combine with Chicken
Add the cooked ravioli to the skillet with chicken and vegetables. Pour the sage cream sauce over and toss gently to combine.
Garlic Pita Preparation
- 10
Prepare Pita
Preheat oven to 350°F (175°C). Mix minced garlic with olive oil and salt. Brush the mixture over pita bread.
- 11
Bake Pita
Place the pita bread on a baking sheet and bake for 5-7 minutes until warm and slightly crisp.