Tuscan Chicken Ravioli Bake with Sage and Cream
One-skillet chicken and cheese ravioli baked in a creamy sage-tomato sauce with sautéed mushrooms, spinach, and fresh herbs. Topped with garlic bread crumb crust and finished in the oven until golden and bubbling. Combines Italian flavors of sun-dried tomatoes, fresh basil, and Parmesan for an elegant weeknight dinner.
Ingredients
- 1 lb mini cheese ravioli
- 3 Tbsp Better Than Bouillon Roasted Chicken Basechicken broth or stock1 Tbsp base to 1 cup brothvegan:neutral
reduces intensity, adjust seasoning
- 6 boneless skinless chicken breasts
- ¼ cup olive oil
- ½ lb mushrooms, halved
- 1 large onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 2 cloves garlic, minced and divided
- ¼ cup sun-dried tomatoes, finely chopped
- 3 Tbsp fresh sage, thinly sliced
- ½ tsp pepper
- ½ cup dry white wine
- 1 cup heavy cream, 35%
- 4 plum tomatoes, dicedcanned diced tomatoes1:1tomato
may add extra liquid
- 4 cups spinach, packed
- ¼ cup Parmesan cheese, grated
- ¼ cup fresh basil, chopped
- ⅓ cup fresh bread crumbs
- 2 Tbsp fresh parsley, finely chopped
- ¼ tsp dried oregano
Instructions
- 1
Preheat oven to 400°F.
- 2
Cook ravioli according to package directions, adding chicken base to cooking water; drain well and reserve cooking water.
- 3
Pat chicken dry and toss with chicken base.
- 4
Heat oil in large ovenproof skillet and cook chicken until browned on both sides; transfer to plate.
- 5
Heat oil in same skillet and cook mushrooms until starting to brown.
- 6
Stir in chicken base, onion, celery, carrot, garlic, sun-dried tomatoes, sage and pepper; cook until vegetables start to soften.
- 7
Stir in wine and bring to boil; cook until liquid is slightly reduced.
- 8
Stir in cream and diced tomatoes and return to boil; reduce heat to medium-low and simmer.
- 9
Add reserved ravioli, cooking water, spinach, Parmesan and basil; toss until well coated.
- 10
Transfer mixture to greased baking dish and nestle chicken into pan.
- 11
Stir together bread crumbs, oil, garlic, parsley and oregano; sprinkle over casserole.
- 12
Bake until golden brown and bubbling.
Tips
Reserve the ravioli cooking water to add creaminess and chicken flavor to the sauce.
Pat chicken dry before browning to achieve better color and texture.
Use an ovenproof skillet to transition seamlessly from stovetop to oven.
Simmer the sauce at medium-low heat to prevent cream from breaking.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350°F until warmed through.
Assemble casserole through sauce step up to 6 hours ahead; refrigerate. Add ravioli and toppings just before baking; add 5 minutes to bake time if starting from cold.
Serve hot directly from baking dish. Accompany with garlic bread and a simple green salad.
Common Mistakes
Do not skip draining ravioli well to avoid excessive liquid in casserole.
Do not crowd mushrooms in skillet to avoid steaming instead of browning.
Do not skip browning chicken to avoid pale, less flavorful meat.
Do not boil cream vigorously to avoid separation and curdling.
Substitutions
Dairy-Free Swaps
Vegan Options
reduces intensity, adjust seasoning
General Alternatives
may add extra liquid