YOUR SOLIN GENERATED RECIPE
Protein-Packed Butternut Squash Ravioli with Sage Brown Butter
Savor a delightful twist on classic autumn flavors with butternut squash ravioli tossed in a fragrant sage-infused brown butter, accented by tender diced grilled chicken breast and a light dusting of Parmesan cheese. This dish perfectly harmonizes rich, nutty notes with the savory intensity of chicken to create a balanced, protein-packed meal suitable for dinner.
INGREDIENTS
1 serving (150g) Butternut Squash Ravioli
3 ounces Grilled Chicken Breast
1 tbsp Unsalted Butter
3 tbsp Fresh Sage Leaves
0.5 oz Grated Parmesan Cheese
Salt and Black Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and gently cook the butternut squash ravioli until tender, about 3-4 minutes. Drain and set aside.
Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium heat, grill the 3-ounce chicken breast until fully cooked, about 4-5 minutes per side. Once cooked, dice into small pieces.
In a small saucepan, melt the unsalted butter over medium heat. Allow it to cook until it starts to foam and turns a golden brown color, releasing a nutty aroma. Stir in fresh sage leaves for the last 30 seconds to infuse the butter with flavor.
Combine the cooked ravioli and diced chicken in a large bowl. Drizzle the sage brown butter over the top and gently toss to coat evenly.
Plate the dish and sprinkle with grated Parmesan cheese. Add additional salt and pepper if needed, and serve immediately.