Three Bridges Vegetable Primavera With Grilled Chicken & Basil Ravioli

• 9 ounces grilled chicken package of Three Bridges, & Basil Ravioli
• 2 tablespoons olive oil
• 1/2 cup pancetta diced small
• 2 cups cherry tomatoes stemmed, washed, and dried
• 2 teaspoons garlic
• 4 teaspoons marjoram leaves fresh, chopped
• 1/2 cup Parmesan cheese shaved
• kosher salt

1. Bring a large pot of water to a boil. Add Grilled Chicken & Basil Ravioli, and cook according to instructions on package. Drain, cover, and keep warm.
2. At the same time, heat the olive oil and pancetta in a large sauce pan and cook on medium-low heat until the pancetta is lightly crisp. Strain the pancetta, reserving the oil for the next step. Place pancetta on a paper towel lined plate and let cool.
3. Heat the reserved oil in the same large sauce pan until it starts to smoke lightly. Carefully add the tomatoes and cook over high heat, stirring constantly, until the skins start to blister and the tomatoes release their juice.
4. Reduce heat to medium-low then add garlic and marjoram; cook for 30 seconds then add salt and pepper to taste.
5. Add cooked ravioli to sauce pan and turn off heat, gently toss the ravioli with the sauce, and top each serving with shaved parmesan cheese. Serve immediately & enjoy!

chicken, olive oil, tomatoes, garlic, marjoram leaves fresh, parmesan cheese shaved, kosher salt

Taken from www.yummly.com/recipe/Three-Bridges-Vegetable-Primavera-with-Grilled-Chicken-_-Basil-Ravioli-1066200 (may not work)