Chicken and Roasted Garlic Ravioli
Filling (Chicken Breast Meat, Ricotta (Whey, Milk, Cream, Vinegar), Bread Crumbs (Wheat Flour, Yeast, Salt), Whey, Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Heavy Cream (Cream, Milk), Romano Cheese Made from Cow's Milk (Pasteurized Cultured Milk, Salt, Enzymes), Unsalted Butter (Cream), Sunflower Oil, Cornstarch and Potato Fiber, 2% or Less of Natural Chicken Seasoning (Maltodextrin, Salt, Chicken Broth, Natural Flavors, Torula Yeast, Caramelized Sugar (Sugar, Water), Salt, Natural Flavors, Roasted Garlic, Spices), Pasta (Durum Wheat Flour, Eggs, Water).
Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Heat 6 quarts of water to gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. 3. Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese. (If frozen, do not thaw; cook additional 1 minute). Serving Suggestions: Pair with Giovanni Rana Basil Pesto Sauce or try: Ravioli with Mushroom Sauce. Saute garlic with butter in a pan. Add sliced mushrooms and cook until tender. Add prepared Ravioli. Top with fresh chopped parsley. Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month. Cut or tear here.