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Ravioli

Chicken stock
1 lb. pre-cooked medium cheese ravioli
2 Tbsp olive oil
2 Tsp. fresh chopped garlic
2 or 3 Roma tomatoes, sliced
1/2 cup white wine
1/2 cup chicken stock
2 Tbsp. Fresh Grated Parmesan or Romano Cheese
1/2 Tsp. Fresh Chopped Sweet Basil
Salt & Pepper to Taste

In a large skillet or saute pan place (bertoli) olive oil and let
it get good and hot. Add Garlic and turn down heat as not to burn
it. Add pre-cooked ravioli tossing lightly being sure not to let
stick to pan. Add sliced roma tomatoes tossing the same.

When the ravioli and tomatoes are good and hot, add the white wine
and deglaze the pan. Once the alchohol is cooked out, add the
chicken stock and simmer for two to three minutes just enough to
reduce it to a nice sauce.

Add the fresh basil, then salt and pepper to taste. Serve with
fresh grated Parmesan or Romano cheese.

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