Butternut-Tahini Squash Ravioli with Seared Chicken

With this butternut-tahini squash ravioli with a seared chicken recipe, you can make store-bought butternut squash to ravioli your own with a sliced chicken breast. Moreover, do not forget to add asparagus and pecorino cheese.

Have This!

• Two packages refrigerated butternut squash ravioli
• Two cups asparagus, cut into thirds
• One lb. boneless, skinless chicken breast
• Two tsp tahini
• Kosher salt and black pepper
• One tbsp. olive oil
• Three tbsp. butter
• A chopped shallot
• One tbsp. chopped fresh sage
• A Chopped Garlic Clove
• Grated pecorino, for serving

Do This!

• Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking.
• Drain, reserving half cup cooking water.
• Meanwhile, season chicken breast with kosher salt and black pepper.
• Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, six minutes per side; slice.
• Reduce heat to medium, add butter, tahini, and cook until golden brown, two minutes. Add shallot and cook until golden, three minutes.
• Stir in sage and garlic. Cook until fragrant, one minute.
• Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper.
• Serve topped with sliced chicken and grated pecorino.