Chicken Roasted Butternut Squash Ravioli Recipe
Fresh grilled chicken breasts with a roasted butternut squash ravioli, wrapped in sage pasta, sautéed in pesto and cream sauce, with sun-dried tomatoes & shiitake mushrooms, topped with feta cheese
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Ingredients
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For the Chicken
For the Ravioli
For the Sauce
Method
For the Chicken
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, salt, black pepper, and garlic powder on both sides.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.
For the Ravioli
- 3
Cook the Butternut Squash
In a large pot, bring 4 cups of water to a boil and add 1 tsp of salt. Add the cubed butternut squash and cook for about 10-12 minutes until tender. Drain and mash the squash.
- 4
Prepare the Ravioli
Take the sage pasta sheets and place a spoonful of the mashed butternut squash on half of the sheets. Fold over to create ravioli and seal the edges with a fork.
- 5
Cook the Ravioli
In the same pot, bring salted water back to a boil and add the ravioli. Cook for about 4-5 minutes until they float to the surface. Drain and set aside.
For the Sauce
- 6
Sauté the Vegetables
In a large skillet over medium heat, add the sliced shiitake mushrooms and sauté for about 3-4 minutes until soft. Add the chopped sun-dried tomatoes and cook for an additional 2 minutes.
- 7
Make the Sauce
Pour in the pesto sauce and heavy cream, stirring to combine. Let it simmer for 2-3 minutes until the sauce thickens slightly.
- 8
Combine
Add the cooked ravioli to the skillet and gently toss to coat in the sauce. Allow to heat through for another minute.
Serving
- 9
Plate the Dish
Slice the grilled chicken and place it on top of the ravioli. Sprinkle crumbled feta cheese over the top and serve immediately.
