8 ounces cooked chicken meat 4 ounces chicken stock 2 ounces veal demi glaze salt & pepper to taste 2 big handfuls of spinach olive oil 6 roast garlic raviolis
Boil ravioli in salted water until done, about 1 minute. Saute spinach in olive oil until done about 1 minute season with salt & pepper. Warm chicken meat in chicken stock and demi glaze. Serve over spinach with cooked ravioli.
The Stonehorse Cafe
News On 6
303 N. Boston Ave.
Tulsa, OK 74103
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