Daytime Kitchen: Chicken and Mushroom Ravioli

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Kaitlin Classey from Fincastle Winery joins Natalie and Brittany in the Daytime Kitchen to make chicken and mushroom ravioli.

Here's the recipe:



1/4 cup balsamic vinegar

2 teaspoons honey

1 bay leaf

Oil for bottom of skillet

4 Chicken tenderloins

2 9 -ounce packages refrigerated mushroom ravioli

6 tablespoons unsalted butter

1/3 cup fresh sage leaves

3 garlic cloves

1 cup walnuts, roughly chopped

3/4 cup grated parmesan cheese

1 1/2 cups of baby spinach baby spinach


Bring a large pot of salted water to a boil.

Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

Add the ravioli to the boiling water and cook as the label directs.

In as heavy bottom skillet (or cast iron) add oil to coat the bottom of the skillet and wait until oil is hot. Add the chicken and turn the chicken over ½ through cooking about 3 - 4 minutes, then cook other side 3 -4 minutes. Cook completely until done. Keep warm.

Meanwhile, melt the butter in a large skillet over medium heat, then add the sage, garlic and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

Drain the ravioli, reserving another 1/2 cup cooking water. Add the spinach and ravioli to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt.

Divide the chicken and ravioli among plates and drizzle with the balsamic syrup.