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Chicken Ravioli

Thursday, January 01, 2004
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.
Nutrition Facts:
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