Chicken Stroganoff Ravioli

If you’re like me, weeknights can feel like a juggling act- school pick-up, homework and trying to get dinner on the table fast. This Chicken Stroganoff Ravioli checks all the boxes: Creamy, cozy and ready fast. I first made this when I wanted something that felt homemade, without a lot of hands on time. The secret?  Using store bought frozen ravioli (that’s clean) with a quick homemade sauce and fresh organic chicken.

Ingredient Snap Shot

• organic butter
• organic chicken
• all-purpose einkorn flour
• organic onion
• organic mushroom
• organic garlic
• M salt
• organic garlic powder
• organic Italian seasoning
• organic chicken broth
• organic sour cream
• Frozen spinach and cheese ravioli

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Chicken Stroganoff Ravioli

Prep Time30 minutes mins

Cook Time15 minutes mins

Course: dinner

Cuisine: American, Italian

Keyword: chicken, easy recipes, one pan meal, ravioli

Servings: 5 people

Equipment

• 1 large skillet

Ingredients

• 2 tbsp organic butter
• 1½ lb organic chicken cubed
• 1 cup all-purpose einkorn flour
• 1 organic onion sliced
• 1½ cup organic mushroom sliced
• 2 cloves organic garlic chopped
• 1 tsp M salt
• 1 tsp organic garlic powder
• ½ tsp organic Italian seasoning
• 1 cup organic chicken broth
• ¾ cup organic sour cream
• 20 oz spinach and cheese ravioli I like Woodstock brand

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Instructions

• In a bowl, toss together 1½ lb organic chicken cubed and 1 cup all-purpose einkorn flour. Toss to coat.
• In a small bowl add in 1 tsp M salt, 1 tsp organic garlic powder, ½ tsp organic Italian seasoning.
• In a large skillet over medium heat, add in 2 tbsp organic butter, toss in the coated chicken. Add in 1/2 of the salt mixture. Cook until almost cooked through and remove the chicken from the skillet.
• In another pan, 20 oz spinach and cheese ravioli according to instructions but remove 1 minute early.
• Add in 1 organic onion finely sliced, 1½ cup organic mushroom sliced, 2 cloves organic garlic chopped. Cook until the onions are translucent.
• Add the chicken back in and stir 1-2 minutes. Pour in 1 cup organic chicken broth. Bring to a slow boil. Add in ¾ cup organic sour cream
• Add in the cooked ravioli.
• Stir well and reduce heat to low. Simmer for 5 minutes.
• Serve immediately

Storage and Freezer Tips

Refrigerator: Store leftovers in an airtight container up to 3 days

Substitution and Variation

Use Greek yogurt instead of sour cream for a lighter version

Protein: Swap chicken for beef

Pasta: Use pumpkin ravioli or butternut squash ravioli for a fall feel

Veggies: Add in spinach or kale for extra greens