Balsamic Mushroom Ravioli

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Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 801kcal

Ingredients

Grilled Chicken

  • 8 oz Chicken breast boneless skinless
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil

Mushroom Ravioli

  • 8 oz Cheese ravioli
  • 1 TBSP Extra-virgin olive oil
  • 1/2 Shallot thinly sliced
  • 4 oz Mushrooms sliced
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Butter
  • 1 clove Garlic smashed
  • 1 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 1.5 TBSP Balsamic vinegar

Green Beans

  • 8 oz Green beans ends trimmed
  • 2 TBSP Extra virgin olive oil
  • 2 cloves Garlic minced
  • Salt to taste
  • Black pepper to taste

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 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 it thinly.
  • 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 the pasta cooking water or more for more than 2 servings. Drain the ravioli.
  • Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 - 3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir, and continue cooking until the mushrooms have caramelized, 3 - 5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
  • Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water. Cook for 2 minutes. Remove from the heat and discard the garlic cloves.
  • Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
  • In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender-crisp.
  • Season the green beans 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 green beans and peach spritzer!

Nutrition

Calories: 801kcal | Carbohydrates: 62g | Protein: 21g | Fat: 53g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 876mg | Potassium: 510mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1299IU | Vitamin C: 23mg | Calcium: 125mg | Iron: 15mg

Balsamic Mushroom Ravioli

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings 2
Calories 801 kcal

Ingredients
 
 

Grilled Chicken

  • 8 oz Chicken breast boneless skinless
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil

Mushroom Ravioli

  • 8 oz Cheese ravioli
  • 1 TBSP Extra-virgin olive oil
  • 1/2 Shallot thinly sliced
  • 4 oz Mushrooms sliced
  • Salt to taste
  • Black pepper to taste
  • 2 TBSP Butter
  • 1 clove Garlic smashed
  • 1 TBSP Fresh thyme leaves
  • 1/2 TBSP Fresh sage chopped
  • 1.5 TBSP Balsamic vinegar

Green Beans

  • 8 oz Green beans ends trimmed
  • 2 TBSP Extra virgin olive oil
  • 2 cloves Garlic minced
  • Salt to taste
  • Black pepper to taste

Peach Spritzer

  • 1/2 cup Peach juice
  • 24 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 it thinly.
  • 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 the pasta cooking water or more for more than 2 servings. Drain the ravioli.
  • Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 - 3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir, and continue cooking until the mushrooms have caramelized, 3 - 5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
  • Add the balsamic and a splash (about 1/4 cup) of the pasta cooking water. Cook for 2 minutes. Remove from the heat and discard the garlic cloves.
  • Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
  • In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  • Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender-crisp.
  • Season the green beans 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 green beans and peach spritzer!

Nutrition

Calories: 801kcalCarbohydrates: 62gProtein: 21gFat: 53gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 0.5gCholesterol: 91mgSodium: 876mgPotassium: 510mgFiber: 8gSugar: 9gVitamin A: 1299IUVitamin C: 23mgCalcium: 125mgIron: 15mg
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