Raviolis crémeux aux champignons et au poulet à la toscane

Nouveau

Très riche en fibres

Épicé

Rapido

Raviolis crémeux aux champignons et au poulet à la toscane

avec pesto de tomates séchées et épinards

10 min

Difficulté: 2/3

Italienne

Ingrédients: Raviolis aux champignons (œuf, lait, blé) (pâtes (semoule de blé dur, eau, œuf entier liquide), farce (champignons portobello, ricotta (lactosérum, lait, culture bactérienne, sel, acide citrique), champignons de Paris, chapelure de blé grillée, beurre, oignon, huile de canola, parmesan, sel, sucre (cassonade), ail à l'huile (ail, huile de canola, eau, acide citrique), vin de madère, épices) • Filets de poitrine de poulet • Petites tomates • Pesto de tomates séchées (lait) (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) • Épinards • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Noix de Grenoble • Parmesan (lait) (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) • Flocons de piment • Ail.

Allergens

Noix de Grenoble

Triticale

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Classic-euro-dishes

Épicé

Rapido

Pasta-noodles

Winter-warmers

Ingrédients

Filets de poitrines de poulet

320 g

Raviolis aux champignons

350 g

Petites tomates

113 g

Bébés épinards

56 g

Gousses d'ail

1 unit(s)

Noix de Grenoble, hachées

28 g

Pesto de tomates séchées au soleil

0.25 cup

Parmesan, râpé grossièrement

0.25 cup

Crème

56 mL

Mélange d'épices pour sauce crémeuse

10 g

Flocons de piment

2 g

Beurre

2 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

Before starting, wash and dry all produce. Preheat broiler to high.
Bring a large pot of salted water to a boil (use same for 4 servings).
Meanwhile, carefully pierce tomatoes with a fork.
Roughly chop spinach.
Peel, then mince or grate garlic.
Pat chicken dry with paper towel. To a foil-lined baking sheet, add chicken and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat.
Broil in the middle of the oven for 10-12 min, until cooked through.**

Heat a large non-stick pan over medium.
When hot, add walnuts to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.

To the same pan, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook for 4-5 min, stirring occasionally, until blistered. Season with salt and pepper.
Remove from heat.
Transfer to another plate.

Meanwhile, to the boiling water, add ravioli. Cook for 3-4 min, stirring occasionally, until tender but still firm to the bite.
Reserve 1 cup (2 cups) pasta water.
Strain ravioli, then return to the pot, off heat.

Reheat the same pan (from step 3) over medium.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted. Add garlic. Cook for 30 sec, until fragrant.
Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Add 1/2 cup (1 cup) reserved pasta water, cream, pesto and half the Parmesan. Bring to a simmer, then reduce heat to medium-low. Cook for 1-2 min, stirring often, until sauce is smooth and thickens slightly.
Remove from heat.

To the pot with ravioli, add sauce and spinach. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if you like.) Season with salt and pepper, then toss gently to combine for 1 min, until spinach wilts.
Divide ravioli between bowls. Top with chicken and blistered tomatoes.
Sprinkle walnuts, half the chili flakes (use all for 4 servings) and remaining Parmesan over top.

If you've opted to add chicken tenders, preheat broiler to high. Pat chicken dry with paper towel. To a foil-lined baking sheet, add chicken and 2 tsp (4 tsp) oil. Season with salt and pepper, then toss to coat. Broil in the middle of the oven for 10-12 min, until cooked through.**