Prepare all ingredients as listed above.

Place diced potatoes in a pot of salted water and boil until tender. Drain and mash with butter and cream until smooth. Mix in garlic and parsley. Season with salt and black pepper. Cover and keep warm.

Preheat a grill or grill pan over medium heat. Season the butterflied chicken breast with salt and pepper, then drizzle with olive oil. Grill until both sides are golden and the internal temperature reaches 160°F (71°C). Let rest before slicing.

Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.

Heat olive oil in a skillet over high heat. Add diced shallots and cook for 2–3 minutes. Add mushrooms, season with salt and pepper, and cook undisturbed for 5 minutes. Stir and cook for another 3–5 minutes until caramelized.

Reduce heat to medium and add butter, garlic, thyme, and sage. Stir occasionally and cook for 5 minutes until garlic is fragrant and begins to brown.

Add balsamic vinegar and 1/4 cup of the reserved pasta water. Cook for 2 minutes until slightly thickened. Remove from heat and discard garlic cloves if preferred.

Divide the cooked ravioli into bowls. Spoon the mushroom sauce over the top and garnish with fresh herbs if desired.

Add the lemon to sparkling water. Add ice if desired and serve chilled.

Serve the ravioli with grilled chicken, mashed potatoes and lemon sparkling water.