So, this is another recipe that was passed down to me by my cousin….yes, the same one who brought you the Shrimp & Grits and the Tomato Pie.
Nothing really says fall like pumpkins….pumpkin spice, pumpkin creamer, pumpkin candles, porch pumpkins, etc, etc…..
Enter pumpkin ravioli. Wow. Trader Joe’s sells this seasonally, however, you can always buy the butternut squash variety which is equally as decadent.
Rinse and chop up an asparagus bunch and cut it into thirds. Set aside. If you hate asparagus, this would also work with snap peas, green beans, or any vegetable really.
Cook your ravioli for 1 minute and then toss in your asparagus to the boiling water for the second minute. Reserve 1/2 a cup of the pasta water. Drain and set aside.
Horizontally slice 2 large chicken breasts and season with salt and pepper.
Sauté over medium high heat with a couple of tablespoons of EVOO until they are browned and cooked through.
Remove chicken from pan and allow to rest for a few minutes. Chop 2 tablespoons of fresh sage and 1 shallot.Now add 3 tablespoons of butter to your hot pan. Once melted, add the chopped shallot and allow to brown. Now add in your sage. Once fragrant, pour over your pasta and asparagus with the saved pasta water. Add in the sliced chicken. Sprinkle with grated pecorino and cracked salt & pepper. Serve with a mixed green salad and crusty bread. Enjoy!