Ultimate and Easy Chicken and Pasta

Sunday Erin and Jon and the grandkids came over. I am still not totally up to par healthwise and there has been little grocery shopping done. I thought about giving everyone peanut butter and jelly sandwiches but I have a reputation to protect, you know? I hunted through the fridge and decided on a little throw together meal which really doesn’t even have a name. I made cheese ravioli and tossed it with portobello  mushrooms, onions, organic chicken and apple sausage, and butter. Maybe I should name it Ravioli Normandy since there are so many flavors I associate with France in there.

I cheated on this dish, admittedly. I had Marc go out and pick up cheese ravioli rather than making it myself. The recipe would work well with tortellini,stuffed shells, or any filled pasta.

I finished it with a bit of freshly grated Parmagiana  Reggiano. The flavors were spectacular: earthy portobellos, sweet apple, succulent chicken sausage, and mild onion gave way to tender pasta and creamy ricotta. I am still having trouble swallowing solids but I tried my best with this, I promise!

It was just that good. Serve it with a baguette or try this Rosemary Cracked Pepper bread. Add an endive salad with maybe a cranberry balsamic vinaigrette, and an apple tart for dessert. If you are going to have wine make it something fruity and round to balance the full flavors of this dish.

This is quick. Less than thirty minutes from start to finish and seriously delicious.

Ravioli Normandy

• 2 lbs of ravioli
• 1 lb of organic chicken and apple sausage, sliced
• 3 cups portobello mushrooms, sliced
• 1 large onion, chopped
• 1/4 cup of apple cider
• 1/2 cup unsalted butter
• Salt and pepper to taste

1. Cook the ravioli until done. drain, toss in a little butter and set aside.
2. Melt the butter in a pan over medium heat.
3. Add the sausage, the onion, and the mushrooms. Saute, stirring often until mushrooms and onion are very tender.
4. Pour in the apple cider and simmer for a few minutes until the liquid is reduced by about half.
5. Add the remaining butter.
6. Spoon over the hot ravioli and toss to coat.
7. Garnish with grated cheese and serve hot.

Serves 6-8