YOUR SOLIN GENERATED RECIPE
Chicken Ravioli with Browned Sage Butter
Tender chicken ravioli sautéed in a nutty browned butter sauce and topped with crispy sage leaves for a savory, aromatic finish.
INGREDIENTS
1 cup Chicken and spinach ravioli
3.5 oz Chicken breast
0.5 tbsp Ghee
6 whole Fresh sage leaves
1 tbsp Parmesan cheese
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Bring a large pot of salted water to a boil and cook the chicken ravioli according to package directions, usually 3 to 5 minutes.
While the pasta cooks, heat the ghee in a large skillet over medium heat until it begins to foam and turn a light amber color.
Add the fresh sage leaves to the skillet and fry for about 1 minute until they become crispy and the butter smells nutty.
Stir in the sliced chicken breast and cook for 2 minutes until warmed through and lightly browned.
Drain the ravioli, reserving a splash of pasta water, and add the ravioli to the skillet.
Toss everything together with the sea salt, black pepper, and lemon juice, adding a bit of pasta water if needed to coat the pasta.
Serve immediately topped with the grated parmesan cheese.