2 cloves garlic
2 T olive oil
1/4 C white wine
1/2 C chicken broth or water
8 strips of roasted red pepper
salt, hot sauce to taste
Here’s my recipe for the Ravioli with chicken dish from the Farm Direct Annual Meeting. This is a recipe that I got from my husband’s great-aunt. The proportions are pretty flexible but I have provided some here:
•Cooked chicken, can be all white meat or white and dark meat – 2 cups
•Raviolis – 1 13 oz. package
•Garlic, 2 large cloves, sliced (not chopped or crushed)
•Olive oil, 2 tablespoons
•Tomato sauce, to taste
•Optional: Mushrooms, Onions, Peppers
1) Cook ravioli.
2) Heat olive oil and add garlic. If you are going to use vegetables, remove the garlic and cook mushrooms, onions and/or peppers.
3) When vegetables are sautéed, add garlic back in and set aside to cool slightly. Combine cooked chicken with garlic and vegetables (or just garlic if you choose not to add vegetables).
4) Drain ravioli and add to chicken, garlic and vegetables. Add tomato sauce, enough to coat everything or as thick as you like. Dish can be warmed in the oven or served at room temperature.
Please note: the proportions can be increased or decreased as needed in this dish. For the annual meeting, I used 125 raviolis, one small whole chicken, 6 garlic cloves, 4 onions, 3 red peppers, 1 large package of mushrooms and 1 ½ jars of homemade tomato sauce.