Name: Herb Buttered Balsamic Mushroom Ravioli
Prep time: 15 min
Cook time: 25 min
Ingredients: 8 oz Chicken breast boneless skinless (butterflied); Salt and pepper; 1 tsp Extra-virgin olive oil; 1 tsp Extra-virgin olive oil; 8 oz Cheese ravioli ((about 5–7 depending on size)); 1/2 Shallot (diced); 4 oz Mushrooms (sliced); Salt and pepper (to taste); 2 TBSP Butter; 2 cloves Garlic (chopped); 2 tsp Fresh thyme; 2 tsp Fresh sage (chopped); 2 TBSP Balsamic vinegar; 4 oz Green beans (ends trimmed); 2 TBSP Extra-virgin olive oil; 2 cloves Garlic (minced); 1/2 cup Peach juice; 24 oz Sparkling water

Herb Buttered Balsamic Mushroom Ravioli

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Prep Time: 15

Cook Time: 25

Servings:

Calories: 829kcal

Ingredients

Grilled Chicken

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

Herby Buttered Balsamic Mushroom Ravioli

1 tsp Extra-virgin olive oil
8 oz Cheese ravioli (about 5–7 depending on size)
1/2 Shallot diced
4 oz Mushrooms sliced
Salt and pepper to taste
2 TBSP Butter
2 cloves Garlic chopped
2 tsp Fresh thyme
2 tsp Fresh sage chopped
2 TBSP Balsamic vinegar

Green Beans

4 oz Green beans ends trimmed
2 TBSP Extra-virgin olive oil
2 cloves Garlic minced

Peach Spritzer

1/2 cup Peach juice
24 oz Sparkling water

US Customary - Metric

Instructions

Preheat a grill or grill pan over medium heat. Season the chicken with salt and black pepper, drizzle with olive oil, and grill on each side until the internal temperature reaches 160°F (71°C). Remove and let rest 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 1/2 cup of pasta water and drain.
Heat olive oil in a skillet over high heat. Add shallots and cook for 2–3 minutes. Add mushrooms, season with salt and pepper, and cook undisturbed for 5 minutes. Stir and cook for an additional 3–5 minutes until caramelized.
Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook for about 5 minutes until garlic is caramelized and fragrant.
Stir in balsamic vinegar and 1/4 cup reserved pasta water. Cook for 2 minutes, then remove from heat and discard garlic cloves. Divide ravioli into bowls and spoon mushroom sauce over the top. Garnish with fresh herbs.
Place green beans in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat and simmer 3–4 minutes until tender. Drain and set aside.
Heat olive oil in a nonstick pan over medium heat. Sauté garlic for 1–2 minutes until lightly golden. Add the green beans and sauté until cooked through.
Prepare the Peach Spritzer by combining peach juice with sparkling water.
Serve: Plate the ravioli with mushroom sauce and grilled chicken. Serve alongside green beans and the peach spritzer.

Nutrition