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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
310 g
Filets de poitrines de poulet
350 g
Raviolis aux champignons
(Contient Oeuf, Lait, Blé)
227 g
Champignons
56 g
Petits pois
1 pièce(s)
Échalote
7 g
Ciboulette
¼ tasse(s)
Chapelure panko
(Contient Blé)
¼ tasse(s)
Parmesan, râpé
(Contient Lait)
2 cs
Mélange d'épices pour sauce
(Contient Blé, Soya Peut contenir Sésame, Sulfites, Oeuf, Poisson, Lait, Moutarde)
½ cs
Sauce soya
(Contient Sulfites, Soya Peut contenir Poisson, Lait, Moutarde, Sésame, Blé, Oeuf)
¼ cc
Poivre*
3 cs
Beurre non salé*
¼ cc
Sel*
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.