Chicken and Roasted Garlic Ravioli
“Rana” Chicken and roasted garlic ravioli with a creamy bacon white sauce and rosemary, garlic seasoning.
Ingredients
One 10-ounce package Giovanni Rana Chicken & Roasted Garlic Ravioli
One 10-ounce container Giovanni Rana Alfredo Sauce
1 tablespoon extra virgin olive oil
Tone’s rosemary, garlic seasoning
Kosher salt and freshly ground black pepper to taste
Finely grated or shaved Parmigiano Reggiano cheese
Instructions
Heat the oil in a large skillet over high heat until it shimmers.
Add the spinach to the skillet with a generous pinch of salt and sauté until just wilted, 30 seconds-1 minute; transfer to a plate and wipe out pan.
Add the Alfredo Sauce to pan and warm over medium-low heat.
In the meantime, cook the Ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water.
Add the Ravioli to the Alfredo Sauce in the skillet and gently toss, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.
Season with salt and pepper to taste, and Tone’s rosemary, garlic seasoning.
Divide the Ravioli among plates.. Garnish with Parmigiano Reggiano cheese. Enjoy!
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If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good pasta page.
Chicken and Roasted Garlic Ravioli