Artichoke & Lemon Ravioli with Grilled Chicken & Fresh Spinach

Serving Size:  2-3


12 oz. Pappardelle's Artichoke & Lemon Ravioli
2 Chicken Breasts, grilled and julienned
2 cups fresh spinach
1-1/2 cups radish, quartered
1 tablespoon garlic, chopped
1 tablespoon shallots, chopped
1 tablespoon lemon zest
1/4 cup lemon juice
1/2 cup white wine
2 tablespoons butter
Bella Sol California Extra Virgin Olive Oil
Parmesan cheese (for garnish)


  1. Pre-cook chicken. Let rest, julienne and set aside.
  2. Cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  3. In a large sauté pan, add oil and warm. Toss in garlic and shallots and cook on low heat until lightly browned. (Be careful not to overcook.)
  4. Add lemon juice and reduce by 1/2.
  5. Add white wine and reduce by 1/2.
  6. Add butter to create sauce.
  7. Add chicken, spinach and cooked ravioli, and toss lightly.
  8. Divide evenly on 2-3 plates and top with grated Parmesan cheese.