Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

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.