Balsamic Mushroom Ravioli

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 850kcal

Ingredients

Grilled Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • Salt
  • Black pepper
  • 1 tsp Extra-virgin olive oil

Mushroom Ravioli

  • 8 oz Cheese ravioli about 5 - 7 depending on size
  • 1 tsp Extra-virgin olive oil
  • 4 oz Mushrooms sliced
  • ½ Shallot diced
  • Salt
  • Black pepper
  • 2 TBSP Butter
  • 2 cloves Garlic chopped
  • 2 tsp Fresh thyme leaves
  • 2 tsp Fresh sage chopped
  • 2 TBSP Balsamic vinegar

Peas

  • 1 tsp Butter
  • 1 cup Green peas
  • Salt to taste
  • Black pepper to taste

Pineapple Spritzer

  • 12 oz Pineapple juice
  • 12 oz Sparkling water
US Customary - Metric

Instructions

  • Preheat a grill or grill pan over medium heat.
  • Season the chicken breast with salt and pepper on both sides and drizzle with oil.
  • Grill the chicken on each side to an internal temperature of 160°F (71°C).
  • Remove the chicken from the grill and let it rest for a few minutes before slicing or dicing.
  • Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve ½ cup of the pasta cooking water. Drain the ravioli.
  • Heat the olive oil in a large skillet over medium high heat. Once the oil shimmers, add the mushrooms and season with salt and pepper. Saute until they turn golden. Add the shallots, saute until they become fragrant. Lower the heat to medium, then add the butter, garlic, thyme, and sage. Cook, stirring occasionally, until the garlic is golden and fragrant.
  • Add the balsamic and a splash of the pasta cooking water in small increments if needed for moisture. Remove from the heat.
  • In a pan, melt the butter over medium heat. Saute the peas until hot, 2 - 3 minutes Season with salt and pepper to taste. Remove from heat.
  • Mix the ingredients for the spritzer. Serve over ice if desired.
  • Serve the ravioli with mushroom sauce and grilled chicken. Enjoy with peas and pineapple spritzer.

Nutrition

Calories: 850kcal | Carbohydrates: 87g | Protein: 48g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 988mg | Potassium: 1077mg | Fiber: 9g | Sugar: 27g | Vitamin A: 1105IU | Vitamin C: 53mg | Calcium: 116mg | Iron: 15mg

Balsamic Mushroom Ravioli

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 850 kcal

Ingredients
 
 

Grilled Chicken

  • 8 oz Chicken breast boneless skinless butterflied
  • Salt
  • Black pepper
  • 1 tsp Extra-virgin olive oil

Mushroom Ravioli

  • 8 oz Cheese ravioli about 5 - 7 depending on size
  • 1 tsp Extra-virgin olive oil
  • 4 oz Mushrooms sliced
  • ½ Shallot diced
  • Salt
  • Black pepper
  • 2 TBSP Butter
  • 2 cloves Garlic chopped
  • 2 tsp Fresh thyme leaves
  • 2 tsp Fresh sage chopped
  • 2 TBSP Balsamic vinegar

Peas

  • 1 tsp Butter
  • 1 cup Green peas
  • Salt to taste
  • Black pepper to taste

Pineapple Spritzer

  • 12 oz Pineapple juice
  • 12 oz Sparkling water

Instructions
 

  • Preheat a grill or grill pan over medium heat.
  • Season the chicken breast with salt and pepper on both sides and drizzle with oil.
  • Grill the chicken on each side to an internal temperature of 160°F (71°C).
  • Remove the chicken from the grill and let it rest for a few minutes before slicing or dicing.
  • Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve ½ cup of the pasta cooking water. Drain the ravioli.
  • Heat the olive oil in a large skillet over medium high heat. Once the oil shimmers, add the mushrooms and season with salt and pepper. Saute until they turn golden. Add the shallots, saute until they become fragrant. Lower the heat to medium, then add the butter, garlic, thyme, and sage. Cook, stirring occasionally, until the garlic is golden and fragrant.
  • Add the balsamic and a splash of the pasta cooking water in small increments if needed for moisture. Remove from the heat.
  • In a pan, melt the butter over medium heat. Saute the peas until hot, 2 - 3 minutes Season with salt and pepper to taste. Remove from heat.
  • Mix the ingredients for the spritzer. Serve over ice if desired.
  • Serve the ravioli with mushroom sauce and grilled chicken. Enjoy with peas and pineapple spritzer.

Nutrition

Calories: 850kcalCarbohydrates: 87gProtein: 48gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 169mgSodium: 988mgPotassium: 1077mgFiber: 9gSugar: 27gVitamin A: 1105IUVitamin C: 53mgCalcium: 116mgIron: 15mg
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