Prepare the ingredients as instructed above.

Grill chicken: Preheat a grill or grill pan over medium heat. Season chicken with salt and black pepper on both sides, drizzle with olive oil. Grill until internal temperature reaches 165°F (74°C). Remove and let rest before slicing.

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

Make mushroom sauce: Heat olive oil in a skillet over high heat. Add shallots, cook for 2–3 minutes. Add mushrooms, season, and cook undisturbed 5 minutes. Stir and cook 3–5 more minutes until caramelized.

Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook for about 5 minutes until garlic is fragrant. Add balsamic vinegar and 1/4 cup reserved pasta water, cook for 2 minutes. Remove from heat and discard garlic cloves.

Assemble ravioli: Divide ravioli into bowls, spoon mushroom sauce over top, and garnish with herbs.

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 with salt and pepper to taste. Remove from heat.

Make spritzer: Mix peach juice with sparkling water.

Serve: Plate ravioli with mushroom sauce and grilled chicken. Add green beans on the side, and serve with peach spritzer.