Chicken and Feta Ravioli with Thyme and Brown Butter Sauce

I made my own ravioli pasta for this one, but you can certainly buy pre-made sheets of fresh pasta to make it even easier. This recipe is really all about the chicken and feta stuffing and the browned butter sauce anyways.

Blend all ingredients in a food processor until smooth. Cut ravioli into circles or squares, wet edges of pasta, scoop on small mound of chicken and feta filling and then top with another layer of pasta and seal where moistened.

**fresh pasta only needs a few minutes to cook. This is why you cannot use raw chicken here as the pasta would be mush before the chicken was cooked.

Melt butter and cook over medium heat until it begins to brown (about 5 min) Add sage and chicken stock and simmer on low until slightly reduced and thickened (about 3-4 min)

Season with salt and pepper and pour over cooked ravioli. Garnish with fresh thyme leaves.

Prep Time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes

Yield: 2 to 4 servings