Creamy Chicken & Spinach Ravioli

65 min · Medium · Serves 1

480 kcal per serving · 26g protein

A comforting and effortless weeknight supper. Tender chicken pieces and fresh ravioli tossed in a silky Dijon-white wine cream sauce with wilted baby spinach and fresh basil.

Ingredients

• 125 g Chicken breast or thigh
• 125 g Fresh ravioli
• 25 g Baby spinach
• 30 ml Heavy cream
• 0.3 tbsp Dijon mustard
• 30 ml Dry white wine
• Onion × 1
• 10 ml Olive oil
• 2 cloves Garlic
• 10 g Butter
• 15 g All-purpose flour
• 200 ml Chicken Stock
• Tomato × 1
• 5 g Fresh Basil
• 2 g Salt
• 1 g Black pepper
• 15 g Parmesan

Method

1. Sauté the onion

   In a large frying pan over medium heat, sauté the onion in olive oil for 5 mins until soft.

2. Add garlic

   

   Add garlic for 30s, followed by a knob of butter.

3. Cut the chicken into bite-size

   

   Cut the chicken into bite-size pieces and fry until golden on the outside — it will finish cooking through in the sauce.

4. De-glaze & Thicken

   

   Stir in flour, then de-glaze with white wine — pour it in and scrape up the browned bits stuck to the pan. Add chicken stock in two parts, stirring, and cook until thickened.

5. Creamy Sauce

   

   Add cream, Dijon, chopped tomato, and seasoning. Stir in fresh basil and baby spinach until the spinach wilts.

6. Cook ravioli

   Cook ravioli in a pot of boiling salted water for 3 mins — they are ready when they float to the surface.

7. Drain and toss directly

   

   Drain and toss directly into the skillet with the sauce. Serve with Parmesan.