PUMPKIN RAVIOLI WITH CHICKEN AND PUMPKIN-SAGE SAUCE
This ravioli dish steps away from the traditional fillings and red sauce by using pumpkin-stuffed ravioli and a browned butter-pumpkin-sage sauce. The ravioli is seasonal and may be found at stores such as Aldi® or Trader Joe's®.
Provided by thedailygourmet
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet; toss to coat.
Nutrition Facts : Calories 359 calories, Carbohydrate 22.1 g, Cholesterol 118.4 mg, Fat 16 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 8.8 g, Sodium 210.8 mg, Sugar 0.8 g
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minermeow
[email protected]Overall, I thought this dish was just okay. It wasn't bad, but it didn't wow me either.
Dip Mgr
[email protected]The ravioli were a bit too thick for my liking. I think I would have preferred them to be thinner and more delicate.
Angel Mashaba
[email protected]This dish was a bit too rich for my taste. I think I would have enjoyed it more if I had used less butter and cream in the sauce.
Nass optojr
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. The ravioli and sauce were still very flavorful and satisfying.
Muhumuza Frank
[email protected]I'm not a big fan of pumpkin, but I loved this dish! The pumpkin flavor was subtle and not at all overpowering.
MD mursanin Khan
[email protected]This dish is perfect for a fall dinner party. It's hearty and comforting, but still elegant enough for a special occasion.
flying ace
[email protected]I didn't have any pumpkin puree on hand, so I used butternut squash puree instead. It worked just fine and the ravioli were still delicious.
Champayne Dawkins-Lee
[email protected]I'm allergic to sage, so I used rosemary instead. It worked just as well and the sauce was still very flavorful.
Siraj Depar
[email protected]I substituted chicken thighs for the chicken breasts and it turned out great! The thighs were more flavorful and juicy. I also added a few chopped walnuts to the sauce for a little extra crunch.
Funke Omotosho
[email protected]The leftovers from this dish were even better than the first night! The flavors had a chance to meld together and the ravioli were even more tender. I highly recommend making a double batch of this recipe so you can enjoy it for lunch the next day.
Sadiya Farjana
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the ravioli and the sauce. I will definitely be making this again.
Alex Steenrod (Alex)
[email protected]I loved the combination of flavors in this dish. The pumpkin and sage complemented each other perfectly. I also appreciated that the recipe didn't call for a lot of ingredients. It was simple but still very satisfying.
Abubeker Abuki
[email protected]I was pleasantly surprised by how easy this dish was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the dish turned out great.
Kanchon hosain
[email protected]This dish was absolutely divine! The pumpkin ravioli were perfectly cooked and the chicken and pumpkin sage sauce was rich and flavorful. I highly recommend this recipe to anyone who loves Italian food.