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Italian Chicken Ravioli



Cook the chicken ravioli according to package directions or until tender but still firm.
Drain, keep warm.
In a heavy frying pan or cast iron skillet, saute the shallots in butter over medium heat till golden, 3-4 minutes .
Reduce heat to medium low, stir in the flour for 1 minute then the sage and basil.
Add the chicken broth and whisk till the sauce is thick, 4-5 minutes .
Stir in the milk bringing the sauce back to a simmer.
Remove from heat and salt and pepper to taste.
Pour over hot ravioli and toss to coat.
Sprinkle generously with Parmesan cheese and garnish with an additional teaspoon of fresh chopped basil.
Serve chicken ravioli hot.