Pumpkin Ravioli with Chicken and Pumpkin-Sage Sauce recipe

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Ingredients

1 (9 ounce) package honey roasted pumpkin ravioli
2 tablespoons butter
1 pound chicken tenderloins, tendons removed
salt and ground black pepper to taste
1 clove garlic, minced
2 teaspoons minced fresh sage
¼ cup milk
¼ cup heavy cream
⅛ cup fresh pumpkin puree

Nutrition Info

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
servingSize: -
sodium: 210.8 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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. Stir milk, cream, and pumpkin puree into the skillet. Add chicken tenders and ravioli to the skillet, toss to coat.

Recipe Yield

4 servings

Recipe Note

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®.

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