Saucy Mushroom Ravioli and Chicken Tenders
with Sweet Peas and Crisp Panko Topping
Find ultimate comfort from this ravioli recipe that draws heavy inspiration from holiday stuffing. Tender peas and mushrooms are cooked in a rich gravy sauce before coating the ravioli. Our herb and Parmesan-laced buttery panko crumb topping is just the thing to round out this filling and flavourful meal.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
350 g
Mushroom Ravioli
(Contains Egg, Milk, Wheat)
227 g
Mushrooms
56 g
Green Peas
1 unit(s)
Shallot
7 g
Chives
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese, grated
(Contains Milk)
2 tbsp
Gravy Spice Blend
(Contains Wheat, Soy May contain Sesame, Sulphites, Egg, Fish, Milk, Mustard)
½ tbsp
Soy Sauce
(Contains Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
¼ tsp
Pepper*
3 tbsp
Unsalted Butter*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, swirling the pan until melted, 30 sec.
- Add panko, then reduce the heat to medium. Season with salt and pepper. Cook stirring often, until golden-brown, 3-4 min.
- Transfer to a small bowl, then wipe the pan clean.
- Quarter mushrooms.
- Peel, then finely chop shallot.
- Thinly slice chives.
- Add half the chives and half the Parmesan to the bowl of panko. Stir to combine.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat the same pan (from step 1) over medium high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.**
- Transfer to a plate, then cover to keep warm.
- Add Gravy Spice Blend, soy sauce and 1 cup (2 cups) water to a medium bowl. Whisk until smooth.
- Add ravioli to the boiling water. Cook, stirring occasionally, until tender, 3-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return ravioli to the same pot, off heat.
- Meanwhile, heat the same pan (from step 2) over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter, swirling the pan until melted, 30 sec.
- Add mushrooms, shallots and peas. Season with salt and pepper. Cook, stirring often, until softened, 3-4 min.
- Add Gravy Spice Blend mixture. Cook, stirring often until sauce is smooth and slightly thickened, 1-2 min.
- Add ravioli, remaining chives, and remaining Parmesan to the pan with sauce. Stir to coat. Season with salt and pepper, to taste. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide ravioli between plates. Top with chicken.
- Sprinkle panko topping over top.
If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Heat the same pan (from step 1) over medium high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer to a plate, then cover to keep warm. Use the same pan to make sauce in step 4.
Arrange chicken on top of plated ravioli.