Chicken & Spinach Ravioli with Caramelized Onion & Peas

Chicken & Spinach Ravioli

  • 1 Jumbo Yellow Onion (Vidalia Onions are perfect)
  • 1 Small Pkg of Frozen Green Peas-thawed
  • ¼ cup Half & Half (or milk)
  • 2 TBS Butter
  • 6 Cloves Garlic-chopped
  • Bacon Bits
  • Salt and Pepper to taste

Begin heating a large pot of water for the ravioli.  Lightly coat the bottom of a sauté pan with olive oil.  Heat pan to medium/high.  Cut onion in half and slice off the root and top ends of the onion.  Lay onion flat and thinly slice lengthwise.  Add the separated onions to pan and stir to coat evenly. Reduce to medium and stir occasionally to prevent burning.  Cook for 10 minutes and sprinkle with salt.  Cook approx. 20 minutes more and stir occasionally to prevent burning.  Add a bit of water if the sauce dries out too much.  The onions should be clear and slightly brown.  Now, stir in the butter and let it melt, then the garlic. Add the bacon bits, thawed frozen peas and the half & half. Cook for 10 minutes for sauce to thicken.  While the sauce is finishing, cook the ravioli according to instructions on package.  Drain and place ravioli back in the pot.  Toss lightly with olive oil.  Place ravioli on plate and cover with sauce.