MUSHROOM RAVIOLI, SEARED CHICKEN & ROSEMARY BUTTER SAUCE
INGREDIENTS
- 1 package Giovanni Rana Mushroom Ravioli
- 340 g chicken breast
- 3 tbsp olive oil
- 0.5 tsp dried rosemary
- 50 g divided butter
- 6 garlic cloves
- 1 tbsp fresh rosemary (minced)
- Salt & pepper tt
START COOKING
In a medium pan heat olive oil on medium heat.
Season chicken with dried rosemary, salt and pepper then sear for 3-4 minutes or until cooked through.
Set aside and keep warm
In a large pan melt butter with 6 tbsp of water on medium low heat. Bring to a simmer. (do not reduce water completely to prevent sauce from separating)
Add garlic, fresh rosemary and simmer for 1 minute longer.
Cook ravioli according to packaging instructions.
Strain ravioli and gently toss with the sauce. Plate ravioli and top with seared chicken.
Season chicken with dried rosemary, salt and pepper then sear for 3-4 minutes or until cooked through.
Set aside and keep warm
In a large pan melt butter with 6 tbsp of water on medium low heat. Bring to a simmer. (do not reduce water completely to prevent sauce from separating)
Add garlic, fresh rosemary and simmer for 1 minute longer.
Cook ravioli according to packaging instructions.
Strain ravioli and gently toss with the sauce. Plate ravioli and top with seared chicken.
INGREDIENTS
Changing servings will update the ingredient list below.
portions
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- 1 package Giovanni Rana Mushroom Ravioli
- 340 g chicken breast
- 3 tbsp olive oil
- 0.5 tsp dried rosemary
- 50 g divided butter
- 6 garlic cloves
- 1 tbsp fresh rosemary (minced)
- - Salt & pepper tt
START COOKING
In a medium pan heat olive oil on medium heat.
Season chicken with dried rosemary, salt and pepper then sear for 3-4 minutes or until cooked through.
Set aside and keep warm
In a large pan melt butter with 6 tbsp of water on medium low heat. Bring to a simmer. (do not reduce water completely to prevent sauce from separating)
Add garlic, fresh rosemary and simmer for 1 minute longer.
Cook ravioli according to packaging instructions.
Strain ravioli and gently toss with the sauce. Plate ravioli and top with seared chicken.
Season chicken with dried rosemary, salt and pepper then sear for 3-4 minutes or until cooked through.
Set aside and keep warm
In a large pan melt butter with 6 tbsp of water on medium low heat. Bring to a simmer. (do not reduce water completely to prevent sauce from separating)
Add garlic, fresh rosemary and simmer for 1 minute longer.
Cook ravioli according to packaging instructions.
Strain ravioli and gently toss with the sauce. Plate ravioli and top with seared chicken.