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Chicken Alfredo Ravioli

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Serves 2


2 cups diced rotisserie chicken or cooked chicken breast
1 medium onion, small diced
1 clove fresh garlic, finely minced
1 tablespoon butter
1/2 cup white wine
1/2 teaspoon Festival Tuscan Seasoning
1 carton refrigerated Alfredo sauce
1/2 cup milk or half and half
1/2 cup grated Parmesan cheese, plus more for topping
Salt, to taste
1 package Bertagni fresh Ravioli, cooked according to package
Chopped Italian Parsley, for garnish
Freshly ground pepper, to taste


  1. Preheat a large skillet on medium high heat and add 1 tablespoon butter, garlic, Tuscan Seasoning, and diced onion to the pan. Saute onion until lightly browned and caramelized, about 10 minutes. 
  2. Add white wine and cook until wine has evaporated completely. Add Alfredo Sauce and diced chicken and cook until heated through, about 5 minutes. Stir in grated Parmesan cheese and milk or half and half and season to taste with salt and freshly ground pepper. 
  3. Toss cooked ravioli gently with sauce to coat thoroughly. Divide pasta in half and serve in two pasta bowls. Garnish with more grated Parmesan and chopped fresh Italian Parsley.
Course: Dinner
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