Artichoke Ravioli

Prep Time 15

Cook Time 30

Servings servings

Calories 604kcal

Ingredients

2 cups Ravioli about 4 to 5 ravioli per portion depending upon the size
4 oz Chicken breast boneless skinless
1/4 tbsp Chicken Seasoning rub
2 tbsp Extra-virgin olive oil
12 Artichoke hearts halved
1 cup Chicken broth or more if needed
1 tsp Shallot finely diced
2 cloves Garlic minced
2 tbsp Sun dried tomatoes sliced
2 tbsp Butter
1 tsp Fresh sage
2 chunks Crusty bread toasted
2 tsp Parmesan cheese grated
1/4 tsp Red pepper flakes

US Customary - Metric

Instructions

Preheat the oven to 375 degrees.
Bring a pot of salted water to a boil, covered with a lid. Once the meal Is almost complete, cook the ravioli according to the directions on the package. Drain well.
Season the chicken well with seasoning rub on both sides.
Heat a non-stick pan or skillet over medium heat. Once hot, add half of the oil. Brown the chicken on both sides to a deep golden brown. Then place in the oven and cook to an internal temperature of 160 degrees using a thermometer. Once cooked, set aside to rest. Dice into bite sized pieces right before serving.
Place the artichoke and broth in a blender or food processor and blend until smooth.
Heat a saute pan on medium heat. Once hot, add the remaining oil. Saute the shallot and garlic until fragrant. Stir in the artichoke puree. Bring to a simmer. Add the sun dried tomatoes and butter. Continue to simmer to reduce the sauce until it has a hearty thickened consistency. Season with salt and pepper to taste.
Spoon the sauce over the ravioli and chicken. Garnish with sage. Serve with bread. Sprinkle with parmesan and pepper flakes.

Notes

Pro Tips: Many grocery stores have package fresh ravioli stuffed with a variety of ingredients, choose your favorite, or they also come frozen in a variety of flavors.

Nutrition