Basil Pepper Jack Chicken Ravioli
2 packages of chicken filled ravioli or can substitute with regular cheese filled ravioli 1 to 2 lbs chicken cutlets 3 tbsp extra virgin olive oil 2 lbs cubed pepper jack cheese Dash of salt and pepper 1 tbsp garlic 3 tbsp basil pesto sauce 3 to 4 cans evaporated milk 1 stick butter or margarine 1 tbsp flour Parmesan Cheese Directions On medium heat add butter and garlic, once butter has melted had 1 tablespoon of flour and evaporated milk. Stir until thick, slowly add evaporated milk and then add cheese, stir until cheese has melted and sauce is becoming thick, add evaporated milk to loosen the thickness of the sauce. It may take 2 to 3 cans of evaporated milk to your 2 lbs of cheese. As the sauce is cooking add 1 tablespoon of basil pesto sauce, stir and let sauce simmer. In saucepan, bring water to a boil and add ravioli, about 15 - 20 minutes to cook. Once cooked, drain and rinse with cold water. While ravioli's are cooking, heat the grill, in a mixing bowl add th...