Mushroom Ravioli, Chicken and Creamy Pesto Sauce
with Burst Tomatoes and Toasted Walnuts
Make meal time your 'me' time. This big ol' bowl of mushroom ravioli, smothered in a decadent pesto and Parmesan cream sauce with burst tomatoes, hearty chicken and crunchy walnuts is a simple luxury worth savouring.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
113 g
Baby Tomatoes
50 g
Shallot
7 g
Parsley
28 g
Walnuts, chopped
(Contains Walnuts)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
43 g
Cream Cheese
(Contains Milk)
¼ cup
Basil Pesto
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ cup
Milk*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Peel, then finely chop shallot.Carefully pierce tomatoes with a fork.Pat chicken dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min. Transfer to a plate and cover to keep warm.Carefully wipe the pan clean.Add walnuts to the same pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!)Transfer to a plate.
Add tomatoes and 3 tbsp (6 tbsp) water to the same pan. Season with salt and pepper. Cook until tomatoes begin to burst and water evaporates, 3-4 minutes.Remove from heat.Transfer tomatoes to another plate, then cover to keep warm.Carefully wipe the pan clean.
Meanwhile, add ravioli to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return ravioli to the same pot, off heat. Add 1 tbsp (2 tbsp) butter. Gently toss to coat ravioli.
Reheat the same pan (from step 3) over medium. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add shallots. Cook, stirring often, until tender, 1-2 min. Sprinkle Cream Sauce Spice Blend over top. Stir to coat shallots.Add 1/2 cup (1 cup) milk, cream cheese and half the Parmesan.Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until sauce is smooth and thickens slightly, 1-2 min.Remove from heat.
Add sauce, pesto and half the reserved pasta water to the pot with ravioli. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss gently to combine. Thinly slice chicken.Divide mushroom ravioli between bowls, then top with chicken and burst tomatoes. Sprinkle walnuts, parsley and remaining Parmesan over top.
