800 g roast chicken and garlic ravioli packet
Enough water for boiling
A pinch of salt
120 g butter, chopped
120 g cos lettuces cut into bite size
1 medium carrot, grated
6 thinly slices prosciutto, thinly sliced
1 Tsp garlic, chopped finely
1 c Chardonnay
1/4 c beef stock
2-5 Tbs olive oil
Himalaya pink sea salt
Black crush pepper
Bring a pot of water to boil with a pinch of salt. Once boiled add ravioli. Cook for 5-7 minutes. Removed, drain well, keep some reserved water for later; set aside and keep warm.
Place chopped butter in deep frying pan on medium heat. Add garlic and cook until butter melted slightly. Add carrots and cos lettuces to pan, swirling often about 5 -8 minutes. Then add beef stock and oil until vegetables soften and butter has turned slightly deep nut brown color. Then add Chardonnay and season to taste with salt and pepper.
Add chicken and garlic ravioli to frying pan and toss to coat in the burnt Chardonnay and butter sauce about 5 – 8 minutes.
Serve with garlic bread or side green salads.