Recipe By: @erikatennille

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🍝 Fun Fact: Ravioli dates to 14th century Italy, originally served in broth—humble, filled parcels evolving into refined expressions of regional craft, where technique and restraint define the final dish.

1 pack Rana Spinach & Ricotta Ravioli
2 boneless, skinless chicken thighs
1/2 tsp salt & pepper (or to taste)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp GRAZA olive oil
1/2 small onion, thinly sliced
1/2 cup Bella mushrooms, sliced
1 cup chicken stock
1/2 cup heavy whipping cream
1/2 cup fresh Parmesan cheese, grated
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes (optional for heat)
Fresh basil or parsley for garnish

The Foundation:
1️⃣ Season chicken thighs with salt, pepper, garlic powder, and smoked paprika. Sear in olive oil over medium heat, 6–7 minutes per side, until golden and fully cooked. Rest, then slice.

2️⃣ In the same pan, add sliced onions and let them slowly caramelize. Introduce mushrooms and cook until softened, absorbing all that built flavor.

The Sauce:
3️⃣ Deglaze with chicken stock, then add heavy cream. Stir in Italian seasoning, red pepper flakes, and freshly grated Parmesan. Let it come together—smooth, rich, and cohesive.

The Finish:
4️⃣ Add ravioli directly into the sauce. Simmer gently for about 3 minutes, coating each piece in the cream.

5️⃣ Plate with intention—ravioli first, sliced chicken over top. Finish with fresh basil or parsley. Serve immediately.

💡 Pro Move: A final hit of Parmesan and a squeeze of lemon sharpens the entire dish—balance through contrast.

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