Brown Butter Ravioli with Chicken, Toasted Walnuts and Sage

This recipe kicks butt! Uses a lot of flavors I do not normally taste and is the perfect dish for a dinner party. You don't need any sides with this dish!

Level 2: This recipe is all about timing
Servings: 4
Ingredients:
1 lb chicken breast with rib meat, or boneless, skinless breasts
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1 tbsp EVOO
9 oz fresh mini ravioli, I like Buitoni Four Cheese found by cream cheese at Meijer
2 oz (1/2 cup) walnuts
4 tbsp butter
1/3 cup fresh sage leaves

1. Boil and drain the ravioli according the to package directions.Cover to keep warm, and add a splash of EVOO to keep them from getting sticky.

2. Preheat oven to 350 degrees F. Combine salt, pepper, paprika, onion powder, garlic powder, and thyme and rub over both sides of the chicken. In an  oven-safe pot, heat EVOO over medium-high heat. Add the chicken, skin side down, and cook for 2 minutes until golden brown. Flip and cook for two more minutes.

3. Move the pot to the oven and continue cooking for 25-30 minutes.  Place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently. Remove and chop.

4. Allow the chicken to cool for 5 minutes, then chop into bite-sized pieces. 

5. Wipe the skillet clean of walnuts and melt 4 tablespoons of butter in the same skillet over medium heat. When the butter just starts to turn brown, add the sage and stir constantly for one minute. Immediately add the ravioli and stir to combine. Add the chicken and most of the chopped walnuts and EVOO and stir. Plate the pasta and top with remaining walnuts!