Name: Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Honey roasted pumpkin ravioli - 1 (9 ounce) package; Butter - 2 tablespoons; Chicken tenderloins, tendons removed - 1 pound; Salt and ground black pepper to taste - 1 pound; Garlic, minced - 1 clove; Minced fresh sage - 2 teaspoons; Milk - ¼ cup; Heavy cream - ¼ cup; Fresh pumpkin puree - ⅛ cup

Ingredients for - Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce

1. Honey roasted pumpkin ravioli 1 (9 ounce) package

2. Butter 2 tablespoons

3. Chicken tenderloins, tendons removed 1 pound

4. Salt and ground black pepper to taste 1 pound

5. Garlic, minced 1 clove

6. Minced fresh sage 2 teaspoons

7. Milk ¼ cup

8. Heavy cream ¼ cup

9. Fresh pumpkin puree ⅛ cup

How to cook deliciously - Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce

1 . Stage

Bring a large pot of lightly salted water to a boil. Cook ravioli in the boiling water, stirring occasionally until they float to the top, 2 to 2 1/2 minutes. Drain and set aside.

2 . Stage

Meanwhile, melt butter in a heavy skillet over medium heat. Stir constantly until brown, 2 to 3 minutes. Season chicken tenders with salt and pepper and add to the skillet. Cook until internal temperature has reached 165 degrees F (74 degrees C), 3 to 4 minutes per side. Add garlic and sage and cook, stirring, being careful not to burn. Remove chicken tenders and sauce to a rimmed plate.

3 . Stage

Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.