Chicken Ravioli with Ancho Cream Sauce

By á-47

Ingredients

• 2 pkgs. (9 oz each) refrigerated chicken and roasted garlic ravioli (Buitoni)
• 1 jar (16 oz) Alfredo sauce (Classico)
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 1/2 tea. ancho chile powder
• 1/2 tea. poultry seasoning
• shredded parmesan cheese

Preparation

Step 1

In a large pot, cook ravioli according to package directions. Drain well; return to hot pot. Cover; keep warm.

Meanwhile, in a medium saucepan, combine alfredo sauce, tomatoes, chile powder and poultry seasoning. Bring to a simmer over medium heat; reduce heat to low.

Toss warm ravioli with sauce. Remove from heat. Serve hot with parmesan cheese.