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 2 - 3 minutes until garlic is fragrant.

Add balsamic vinegar and ¼ cup of reserved pasta water. Cook for 2 minutes. Remove from heat.

Cook the Peas: Heat the oil in a pan over medium heat. Sauté peas for 2–3 minutes until hot. Season with salt and pepper to taste. Remove from heat.

Plate the ravioli with mushroom sauce and grilled chicken over top. Serve with peas and cucumber water over ice if desired.