I got some butternut squash ravioli at Costco and needed a sauce for it. I've tried other brands of butternut squash ravioli since, but Costco has the best! I wanted a sauce that was outside of the box, and I found a recipe for a whiskey-sage sauce on McCormick Spices and tweaked it to make it even tastier. This quickly became a weeknight favorite!
Ingredients:
15 large butternut squash raviolis
1 tablespoon olive oil
1 chicken breast, cubed
1 red pepper, cut into bite size pieces
1/2 cup shelled peas (fresh or thawed frozen)
Sauce:
1 tablespoon butter
1 large shallot, diced
1 1/2 teaspoons dried sage
1 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper
2 tablespoons whiskey
1 cup heavy cream
1/2 cup Sartori Parmesan cheese
Preparation:
1. Boil a pot of water and cook ravioli according to package directions. Ravioli can be boiled frozen or defrosted. Frozen ravioli usually takes a extra 3 minutes or so to cook.
2. While waiting for water to boil, start sauce. Melt butter in sauce pan over medium heat. Add diced shallot. Cook 3-4 minutes, until shallot starts to soften.
3. Add cream, whiskey and spices. Bring cream to a boil, then turn down to simmer. Stir occasionally. Start cooking ravioli.
4. While ravioli cooks and sauce simmers, heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Saute chicken until almost cooked through.
5. Add red pepper and peas to skillet. Cook until softened, 5-6 minutes. Chicken will finish cooking while vegetables soften.
6. Add 1/4 cup Parmesan cheese to sauce and stir. If sauce still is too thin, add a teaspoon of flour and stir.
7. Drain ravioli and return to pot. Add chicken and vegetables. Pour sauce over ravioli and stir. Top with remaining cheese.
Ingredients:
15 large butternut squash raviolis
1 tablespoon olive oil
1 chicken breast, cubed
1 red pepper, cut into bite size pieces
1/2 cup shelled peas (fresh or thawed frozen)
Sauce:
1 tablespoon butter
1 large shallot, diced
1 1/2 teaspoons dried sage
1 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper
2 tablespoons whiskey
1 cup heavy cream
1/2 cup Sartori Parmesan cheese
Preparation:
1. Boil a pot of water and cook ravioli according to package directions. Ravioli can be boiled frozen or defrosted. Frozen ravioli usually takes a extra 3 minutes or so to cook.
2. While waiting for water to boil, start sauce. Melt butter in sauce pan over medium heat. Add diced shallot. Cook 3-4 minutes, until shallot starts to soften.
3. Add cream, whiskey and spices. Bring cream to a boil, then turn down to simmer. Stir occasionally. Start cooking ravioli.
4. While ravioli cooks and sauce simmers, heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Saute chicken until almost cooked through.
5. Add red pepper and peas to skillet. Cook until softened, 5-6 minutes. Chicken will finish cooking while vegetables soften.
6. Add 1/4 cup Parmesan cheese to sauce and stir. If sauce still is too thin, add a teaspoon of flour and stir.
7. Drain ravioli and return to pot. Add chicken and vegetables. Pour sauce over ravioli and stir. Top with remaining cheese.