Cheese Ravioli with Roasted Chicken and Sun-Dried Tomatoes


  1. Place sundried tomatoes in hot water for 10 minutes to rehydrate. Drain water and set to side.
  2. Julienne fresh basil and dice fresh tomatoes and place to side.
  3. Place pot of water on stove on medium/high to bring to boil.
  4. Place large skillet on stove on med/high to heat up.
  5. Place oil in skillet to heat, add garlic, sundried tomatoes and then add chicken strips and sauté for 1 to 2 minutes. While chicken is heating, place raviolis in hot water to start to heat for approximately 1 minute. Add diced tomatoes and basil strips to skillet and toss well.
  6. Drain raviolis and add to skillet, toss all together to coat raviolis with tomato mixture.
  7. Use tongs to remove raviolis from skillet and place on 2 separate plates and top with the Chicken, tomato and Basil mixture. Ready to serve while its hot and fresh.


  • 8 pc Roma® Jumbo Cheese Raviolis
  • 1/4 tsp Roma Garlic, chopped
  • 5 oz Roma® Garlic Roasted Chicken Strips
  • 1/4 cup Roma® Tomatoes, Sun-Dried, Julienned
  • 5 leaves basil, fresh
  • 1 tbsp Roma® extra virgin olive oil
  • 1/2 cup Peak Fresh Produce® Tomato(es), diced