Ravioli with Parmesan Cream Sauce

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4 servings
Calories: 619kcal

Ingredients

  • 1 tbsp Extra-virgin olive oil
  • 3/4 pound Chicken breast boneless skinless sliced into thin strips
  • 2 tbsp Butter
  • 2 cloves Garlic minced
  • 6 oz Mushrooms sliced
  • 1 cup Heavy cream
  • 1 tsp Fresh sage chopped
  • 2 tbsp Parmesan cheese grated
  • 3/4 pound Ravioli
  • 2 tbsp Walnuts chopped for garnish
  • 4 slices Italian Bread

Instructions

  • In a nonstick pan on medium heat, heat the oil. Add in the sliced chicken and cook until no longer pink inside about 5 - 7 minutes. Add the butter to the pan and melt it, stirring continuously. Once the butter begins to sizzle, add the minced garlic and mushrooms and cook for 3 - 4 minutes. Add the cream and simmer over medium-low heat until the sauce becomes smooth and thickened, then stir in the sage and parmesan.
  • In salted boiling water cook the ravioli according to directions on the package then drain the ravioli well.
  • Add the ravioli to the pan and toss together. Sprinkle chopped walnuts over top and serve with italian bread.

Nutrition

Calories: 619kcal | Carbohydrates: 39g | Protein: 34g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 158mg | Sodium: 728mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 10mg

Ravioli with Parmesan Cream Sauce

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 619 kcal

Ingredients
  

  • 1 tbsp Extra-virgin olive oil
  • 3/4 pound Chicken breast boneless skinless sliced into thin strips
  • 2 tbsp Butter
  • 2 cloves Garlic minced
  • 6 oz Mushrooms sliced
  • 1 cup Heavy cream
  • 1 tsp Fresh sage chopped
  • 2 tbsp Parmesan cheese grated
  • 3/4 pound Ravioli
  • 2 tbsp Walnuts chopped for garnish
  • 4 slices Italian Bread

Instructions
 

  • In a nonstick pan on medium heat, heat the oil. Add in the sliced chicken and cook until no longer pink inside about 5 - 7 minutes. Add the butter to the pan and melt it, stirring continuously. Once the butter begins to sizzle, add the minced garlic and mushrooms and cook for 3 - 4 minutes. Add the cream and simmer over medium-low heat until the sauce becomes smooth and thickened, then stir in the sage and parmesan.
  • In salted boiling water cook the ravioli according to directions on the package then drain the ravioli well.
  • Add the ravioli to the pan and toss together. Sprinkle chopped walnuts over top and serve with italian bread.

Nutrition

Calories: 619kcalCarbohydrates: 39gProtein: 34gFat: 37gSaturated Fat: 16gCholesterol: 158mgSodium: 728mgPotassium: 494mgFiber: 3gSugar: 3gVitamin A: 660IUVitamin C: 2mgCalcium: 81mgIron: 10mg
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