Make store-bought butternut squash ravioli your own with sliced chicken breast, asparagus, and pecorino cheese.

Directions

1. Step 1Cook butternut squash ravioli according to package directions, adding asparagus the last minute of cooking. Drain, reserving 1/2 cup cooking water.
2. Step 2Meanwhile, season chicken breast with kosher salt and black pepper. Cook in olive oil over medium-high heat in a large skillet, partially covered, until cooked through, 4 to 6 minutes per side; slice.
3. Step 3Reduce heat to medium, add butter, and cook until golden brown, 1 to 2 minutes. Add shallot and cook until golden, 2 to 3 minutes. Stir in sage and garlic. Cook until fragrant, 1 minute. Fold in ravioli, asparagus, and reserved cooking liquid. Season with kosher salt and black pepper. Serve topped with sliced chicken and grated pecorino.