Grill the Chicken: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.
Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve ½ cup pasta water. Drain.
Make the Mushroom Sauce: 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 continue cooking 3–5 more minutes until caramelized.
Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook, stirring occasionally, for about 5 minutes until garlic is caramelized and fragrant.
Add balsamic vinegar and ¼ cup of reserved pasta water. Cook for 2 minutes. Remove from heat and discard garlic cloves.
Divide ravioli into bowls and spoon mushroom sauce over top. Garnish with fresh herbs.
Cook the Peas: In a pan, melt butter over medium heat. Sauté peas for 2–3 minutes until hot. Season with salt and pepper to taste. Remove from heat.
Make the Almond Milk Drink: combine almond milk, honey, and cinnamon. Stir well.
Serve: Plate the ravioli with mushroom sauce and grilled chicken. Serve with peas and almond milk with cinnamon and honey.