Ingredients:

1 cup finely shredded chicken

3/4 cup chopped fresh spinach

3 tablespoons butter, melted

1/4 cup grated parmesan cheese, plus more for garnish

1/2 cup ricotta cheese

1 teaspoon dried Italian herbs

2 teaspoons garlic powder

fresh pasta dough sheets or wonton wrappers

2 tablespoons chopped fresh Italian parsley

2 tablespoons olive oil

2 tablespoons unsalted butter

1 large shallot (or medium onion), finely diced

3 cloves garlic, minced

2 (15-ounce) cans tomato sauce

kosher salt and freshly ground black pepper

1 teaspoon granulated sugar

1 cup heavy cream

Directions:

1. For the ravioli: In a large bowl, combine 10 first the ingredients except the parsley and pasta dough, salt, pepper. Fill the ravioli according to these directions, or use a ravioli maker. Keep the ravioli covered until you’re ready to cook. If using wonton wrappers, brush the edges of the wonton wrapper with water. Place about 1 heaping teaspoon of the filling in the center. Top with another wonton wrapper. Press firmly to seal. The ravioli can be refrigerated until ready to use. You can also freeze the ravioli until firm, place in an airtight container, and store in the freezer for up to 3 months.

2. For the sauce: Heat the olive oil and butter in a large saucepan over medium heat. Add the onions and garlic and sauté for about a minute. Add in the tomato sauce, salt, pepper, and sugar. Stir to combine. Cook over low heat for 30 minutes, stirring occasionally. Remove from heat and stir in the cream.

3. To finish: Bring a large pot of salted water to a gentle boil. Cook the ravioli for 2 minutes, or until al dente. If using frozen ravioli, cook for 5 minutes, or until al dente.

4. Divide the ravioli among plates. Top with the tomato sauce. Garnish with the parsley. Serve.

Bon Appetit!