Recipe by Catrine Kelty
1 pound Mama Rosie’s Cheese Ravioli
6 small chicken breasts or 3 large pieces, cut in half horizontally
½ cup pesto, divided
¼ cup chicken broth
1 tablespoon olive oil
Lightly pound the breasts to even thickness. If using large chicken breasts, don’t pound them (you’ll have an even thickness by cutting them).
In a resealable bag or bowl, mix the chicken breasts with ¼ cup of the pesto, making sure they are coated evenly. Refrigerate and marinate for one hour.
When ready to cook, heat the oil in a large saucepan and cook the breasts 4 minutes per side or until nicely browned. Add the chicken broth, lower the heat, cover and cook another 5 to 8 minutes (depending on the thickness of the breasts).
In the meantime, cook the Mama Rosie’s ravioli according the package directions.
When the chicken breasts are ready, transfer on a plate and cover loosely with foil.
Add the remaining ¼ cup of pesto the pan and cook until slightly thicken (about 3 minutes).
Transfer the cooked raviolis to a shallow platter or bowl. Gently toss with the pesto sauce and any accumulated juices from the chicken breasts.
Slice the chicken into ½ inch slices and add to the platter.
Garnish with a sprig of basil and serve with fresh grated parmesan or pecorino cheese.