Chicken & Spinach Ravioli
Ravioli with Grilled Chicken Breast and Spinach Blended with Ricotta, Mozzarella, Fontina and Grana Padano Cheeses, Roasted Garlic, Basil and Rosemary; Wrapped in Egg Pasta.
Excellent with our Alfredo Sauce.
Cooking Instructions:
Bring six Qts. of water to a rolling boil for one lbs. of pasta. Drop in ravioli and stir gently for three and three and half minutes.