Preheat a grill or grill pan over medium heat. Season the chicken with salt and black pepper, drizzle with olive oil, and grill on each side until the internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.

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 pasta water and drain.

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 cook for an additional 3–5 minutes until caramelized.

Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook for about 5 minutes until garlic is caramelized and fragrant.

Stir in balsamic vinegar and 1/4 cup reserved pasta water. Cook for 2 minutes, then remove from heat and discard garlic cloves. Divide ravioli into bowls and spoon mushroom sauce over the top. Garnish with fresh herbs.

Place green beans in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat and simmer 3–4 minutes until tender. Drain and set aside.

Heat olive oil in a nonstick pan over medium heat. Sauté garlic for 1–2 minutes until lightly golden. Add the green beans and sauté until cooked through.

Prepare the Peach Spritzer by combining peach juice with sparkling water.

Serve: Plate the ravioli with mushroom sauce and grilled chicken. Serve alongside green beans and the peach spritzer.