Felt like having ravioli. So went to supermarket to get. Got roast chicken and garlic ravioli. Also got some cos lettuce, carrot, thinly sliced prosciutto. Then what type of sauce to go with it. Let be creative and bold with flavoursome sauce.
Found a bottle of Chardonnay, beef stock left over in fridge as well as leftover butter. This should make a burnt type of sauce. That left over beef stock do certainly bring forth bold flavour with chicken and garlic ravioli. I prefer a soupy burnt type of sauce. So, I added to my bowl up there. The other three bowls are not much just enough to coat the ravioli.
Everyone has their own taste bud as well as more or less sauce. This is simple food from pantry, fridge and ready bought ravioli just when you don’t want to cook a lot and avoiding the mess in the kitchen. It’s delicious as there is chicken, vegetables, prosciutto and a deep depth of beef stock. Let’s cook!!!!
Ingredients
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
sea salt
black crush pepper
Method
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 sauce 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 colour. Then add Chardonnay and season to taste with salt and pepper.
Add chicken and garlic ravioli to sauce pan and toss to coat in the burnt Chardonnay and butter sauce about 5 – 8 minutes. Serve with garlic bread or side green salads.
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