Butternut Squash Ravioli with Chicken and Kale
- Olivieri® Artisan Butternut Squash and Creamy Mascarpone 250 g
- Olivieri® Creamy Rosé Sauce 300 ml (½ cup)
- 2 chicken breasts, sliced
- 1 cup thinly sliced kale
BOIL Olivieri® Artisan Butternut Squash and Creamy Mascarpone for 2 to 3 minutes. Drain pronto.
SAUTÉ chicken in hot oil for 5 minutes or until browned. Add kale and sauté until tender and chicken is cooked through.
SIMMER Olivieri® Creamy Rosé Sauce for 2 minutes. Add ravioli, chicken and kale, and toss to coat.
Garnish with a sprinkle of toasted pine nuts and Parmesan cheese.
The key to this indulgent and delicious recipe is using fresh pasta! Our Olivieri Artisan® Butternut Squash and Creamy Mascarpone Ravioli is exactly what you need for homemade pasta taste without the hassle. The fresh pasta cooks up in just 3-4 minutes and is ideal for elevating your weeknight dinner or for entertaining guests.
Try it in this recipe with sautéed chicken, nutrient-dense kale and a luscious creamy rosé sauce, or serve it simply like in this recipe for Butternut Squash Ravioli with Brown Butter and Sage. Bring autumn flavours to your table any time of year!
Creamy Rosé Sauce
Olivieri® Creamy Rosé Sauce pairs perfectly with the butternut squash, sweet potato and mascarpone filling of the ravioli. A tomato-based sauce with just a touch of cream, it’s perfect for serving a family-friendly meal. It’s also great for sneaking in a bit of kale or spinach for any picky eaters as the vibrant colour and incredible taste make everything a bit more delicious.
In fact, the versatility of this sauce knows no bounds. Use it with your ravioli, try it with oven-baked Chicken & Prosciutto Cannelloni in Rosé Sauce, or even use it to coat potato gnocchi in this recipe for Bacon Rosé Gnocchi.
Ideas For a Quick Dinner
For a dinner shortcut, use rotisserie chicken instead of chicken breast. Simply add the cooked and chopped chicken to the tender sautéed kale.
For additional garnish, top with toasted pine nuts, walnuts or almonds to add a complementing nutty flavour to the squash ravioli.
Substitute kale for spinach, Swiss chard, broccoli rabe or mustard greens.