Directions:
- Cook the chicken ravioli according to package directions or until tender but still firm.
- Drain, keep warm.
- In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes .
- Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil.
- Add the chicken broth and whisk till the sauce is thick, 4-5 minutes .
- Stir in the milk bringing the sauce back to a simmer.
- Remove from heat and salt and pepper to taste.
- Pour over hot ravioli and toss to coat.
- Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
- Serve chicken ravioli hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.53 Kcal (304 kJ) | ||
| Calories from fat | 42.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 12.89mg | 4% | |
| Sodium | 287.36mg | 12% | |
| Potassium | 102.48mg | 2% | |
| Total Carbs | 5.44g | 2% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 1.46g | 3% | |
| Vitamin C | 5.8mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.47 Kcal (299 kJ) | ||
| Calories from fat | 41.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.64g | 7% | |
|---|---|---|---|
| Cholesterol | 12.7mg | 4% | |
| Sodium | 283.16mg | 12% | |
| Potassium | 100.98mg | 2% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 1.44g | 3% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 38.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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