Mushroom & Chicken Ravioli

One of the best food combinations for dinner that relaxes the body and mind is pasta and chicken. Add in a light cream sauce and your almost guaranteed a sound nights sleep.

This is a wonderful recipe made with refrigerated ravioli found in your local grocery store.

You can enhance this recipe with peas, onions, any fresh herbs as well a light touch of marsala if you have it on hand.

This recipe contains cream in the form of Creme Fraiche, however you can use sour cream or heavy cream. A light touch is recommended so as to not drown out the fabulous mushroom flavor.

Ingredients:

1 Large bag of refrigerated mushroom Ravioli

10 oz of fresh mushrooms - shiitake, button, baby bella, or oyster - wipe clean then chop

1 TBL mashed garlic or chopped shallots

8 oz. freshly cooked chicken - I love to use a store bought rotisserie but you can prepare chicken tenders, etc.

3 oz of Creme Fraiche or sour cream or 2 TBL heavy cream

1 cup chicken bone broth or stock

salt & fresh cracked black pepper

3-4 TBL butter

1 TBL fresh chopped herbs - i.e thyme, rosemary, parsley or sage / or any combination you like

Optional - 2 oz. dry white wine or marsala

Directions:

Prepare salted boiling water ahead of time for the ravioli. Quick Tip - cook the ravioli when needed - not before.

Prepare your selected ingredients - such as your chicken, mushrooms, and herbs.

In a large sauté pan melt the butter and add the mushrooms. Sauté on medium to medium high heat for 4-5 minutes. Do not add salt yet.

Once the mushrooms are nicely brown add the garlic or shallots and sauté for 2-3 minutes stirring gently. Add the salt and black pepper next along with your selected herbs.

Stir well to incorporate then add in the chicken (or not if you want to go vegetarian.)

If using fresh chicken tenders cook in the pan for 5-7 minutes - adding as needed a little more butter. If using precooked just allow the chicken to come up to temperature 2-3 minutes.

Next add the marsala or dry white wine to deglaze the pan.

Add the chicken broth and heat until a light boil begins.

Reduce the heat to a light simmer.

At this time put the ravioli in the boiling water. Cook for 3-4 minutes then drain.

While the ravioli is cooking add your selected cream fraiche, sour cream or heavy cream into the sauce. Once fully blended - taste. Adjust seasonings as you wish. It may need a touch more salt and black pepper.

Drain the ravioli and add into the pan. Gently stir.

On simmer - cover your pan for 3-5 minutes.

Finish with fresh chopped parley if you wish or *crispy sage leaves

**Jess this idea is for you love!

Crispy Sage Leaves - one of the most under appreciated fresh herbs is sage. Sage is a wonderful herb to grow in your garden. It has numerous health benefits and is very helpful for the immune system.

To make *crispy sage leaves simply add 1/4 cup olive oil into a small fry pan and on medium high heat when hot drop in as many fresh fresh sage leaves as you want. 15 is good. Allow to fry for 5-10 seconds then flip over and allow to cook another 5-10 seconds.

Drain sage leaves on a paper towel.

Add pinches of sea salt and allow leaves to cool. As the sage cools it will get crispy.

ENJOY!!