Brown Butter Sage Chicken and Pumpkin Ravioli
Indulge in this savory seasonal (and super easy) dinner! Sage chicken and pumpkin ravioli tossed in a brown butter sauce and topped with grated parmesan.
It’s Pumpkin Season!
Special shoutout to my dear friend, Portia, for inspiring this recipe! She helped me survive organic chem many moons ago and expanded my pallet with savory pumpkin ravioli.
This pasta dish is tossed in a browned butter sauce that ties the savory sage and pumpkin ravioli together perfectly. It is all topped with grated parmesan and additional herbs, for garnish.
Whip it up during your next weeknight in 30 minutes to make a delicious, cozy fall meal. Pro tip: pair it with a glass of Chenin Blanc or Riesling. ;)
You will need
1 (36 oz) package pumpkin ravioli
1 lb chicken tenderloins
½ C unsalted butter
½ C grated parmesan cheese
1 tsp dried thyme
10-15 fresh sage leaves
¼ tsp garlic powder
Salt and freshly cracked black pepper, to taste
Instructions
Using a fork and a paper towel, remove tendons from chicken tenderloins. With a sharp knife, cut the tenderloins into ½” pieces.
In a large skillet, melt the butter over medium heat. Stir the butter for about 5 minutes until it turns golden brown.
Add the chicken to the skillet. Next, sprinkle garlic powder, thyme, sage leaves, salt, and pepper over the chicken. Stir fry the chicken in the browned butter and herbs until done (internal temperature should reach 165𝇈F). Set aside.
Bring a large pot of water to a rolling boil and cook ravioli as directed on the package.
Drain pasta and add to the skillet containing chicken and brown butter sauce. Toss the ravioli in the skillet until coated with butter sauce. Top with grated parmesan, smaller sage leaves, salt, and pepper. Enjoy!
