Goat Cheese Ravioli with Spinach Tomatoes and Sage Butter Sauce

Decadent and rich, this pasta dish is praiseworthy!

By | June 14, 2017

Ingredients

  • 1 Basic pasta recipe
  • 1Butter and Sage Sauce recipe
  • 2 chicken breasts, skinless and chunked
  • 4 cloves garlic, minced
  • ¼ cup chicken broth
  • 1 cup fresh spinach, torn
  • ½ cup cherry tomatoes, chopped
  • ½ cup pecans, chopped
  • 8 ounces goat cheese
  • ¼ cup butter
  • 1 tablespoon olive oil
  • salt

Preparation

Make the Basic Pasta recipe. Roll out and cut into two-inch squares. Take one square and place a dollop of goat cheese in center. Cover with a second square. Brush edges with water and press together with fingers or a fork.

In a sauté pan over medium heat, melt butter and add chunked chicken breast. While chicken breast is cooking, add minced garlic. After about five minutes, add broth and cook additional five minutes.

Fill a large saucepan with water. Sprinkle salt in and add 1 tablespoon olive oil. Bring to a rolling boil. While water is boiling, add into the pan with chicken the spinach, tomatoes and chopped pecans. Cook on low.

In a small sauté pan, make the Butter and Sage Sauce.

Add pasta to water and cook for 3–4 minutes. Drain and add immediately into the pan with the chicken. Add sage butter sauce and “ciao” down! 

Ingredients

  • 1 Basic pasta recipe
  • 1Butter and Sage Sauce recipe
  • 2 chicken breasts, skinless and chunked
  • 4 cloves garlic, minced
  • ¼ cup chicken broth
  • 1 cup fresh spinach, torn
  • ½ cup cherry tomatoes, chopped
  • ½ cup pecans, chopped
  • 8 ounces goat cheese
  • ¼ cup butter
  • 1 tablespoon olive oil
  • salt
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