THIS MONTH, TRY THIS EASY-TO-MAKE AND MOUTHWATERING RECIPE OF BUTTERNUT SQUASH RAVIOLI WITH SLICED CHICKEN BREAST, ASPARAGUS, AND PECORINO CHEESE.
INGREDIENTS: (Yields 4 Servings)
• 2 (9-oz.) packages of refrigerated
butternut squash ravioli
• 2 cups asparagus, cut into thirds
• 1 lb. boneless, skinless chicken
breast
• Kosher salt and black pepper
• 1 tbsp. olive oil
• 3 tbsp. butter
• 1 chopped shallot
• 1 tbsp. chopped fresh sage
• 1 chopped garlic clove
• Grated pecorino cheese,
for serving
INSTRUCTIONS: First, cook the butternut squash ravioli according to package directions, adding asparagus at the last minute of cooking. Drain, reserving half cup of cooking water. Meanwhile, season the chicken breast with kosher salt and black pepper. Next, cook the chicken in olive oil over medium high heat in a large skillet, partially covered, until cooked through, four to six minutes per side, then slice. Reduce heat to medium, add butter, and cook until golden brown for one to two minutes. Add shallot and cook until golden for two to three minutes. Stir in sage and garlic. Cook until fragrant, approximately one minute. Fold in ravioli, asparagus, and reserve the cooking liquid. Season with kosher salt and black pepper. Finally, serve the dish topped with sliced chicken and grated pecorino cheese. Enjoy!