Chicken and Tomato Ravioli

Instructions

1. 1

   Mince the garlic, tear the basil and grate the Parmesan. Use refrigerated cheese ravioli made with wheat-and-egg pasta and a dairy-cheese filling.

2. 2

   Bring the water and half the salt to a boil in a large saucepan while you prepare the sauce.

3. 3

   Heat the olive oil in a large, deep skillet over medium heat. Add the chicken thighs and cook for 5–7 minutes per side until cooked through, then transfer to a board and shred. Add the garlic and stir for 30–60 seconds without browning. Add the crushed tomatoes, remaining salt and black pepper. Bring to a gentle simmer, then cook uncovered over medium-low heat for 12–15 minutes, stirring occasionally.

4. 4

   Stir the shredded chicken into the sauce and simmer gently for 5–7 minutes, or until the chicken is hot throughout. Keep the sauce over low heat.

5. 5

   Meanwhile, cook the ravioli in the boiling water according to its package directions, usually 3–5 minutes for refrigerated ravioli, until the pasta is tender and the filling is fully cooked and hot. Drain gently.

6. 6

   Fold the ravioli and basil into the chicken and tomato sauce without breaking the pasta. Divide among four bowls and sprinkle evenly with the Parmesan.