Best Butternut Squash Ravioli with Seared Chicken Recipe

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Make store-bought butternut squash ravioli your own with sliced chicken breast, asparagus, and pecorino cheese.

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Yields: 4 serving(s)

Prep Time: 20 mins

Total Time: 20 mins

Ingredients

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  • 2

    (9-oz.) packages refrigerated butternut squash ravioli

  • 2 c.

    asparagus, cut into thirds

  • 1 lb.

    boneless, skinless chicken breast

  • Kosher salt and black pepper

  • 1 tbsp.

    olive oil

  • 3 tbsp.

    butter

  • 1

    chopped shallot

  • 1 tbsp.

    chopped fresh sage

  • 1

    garlic clove, chopped

  • Grated pecorino, for serving

Directions

  • Step 1Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking. Drain, reserving 1/2 cup cooking water.
  • Step 2Meanwhile, season chicken breast with kosher salt and black pepper. Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, 4 to 6 minutes per side; slice.
  • Step 3Reduce heat to medium, add butter, and cook until golden brown, 1 to 2 minutes. Add shallot and cook until golden, 2 to 3 minutes. Stir in sage and garlic. Cook until fragrant, 1 minute. Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino.
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