Preparation

In a medium pan, heat olive oil on medium heat. Season chicken with dried rosemary, salt and pepper then sear for 3-4 minutes or until cooked through. Set aside and keep warm. In a large pan, melt butter with 6 tbsp of water on medium low heat. Bring to a simmer (do not reduce water completely to prevent sauce from separating). Add garlic, fresh rosemary and simmer for 1 minute longer. Cook ravioli according to packaging instructions. Strain ravioli and gently toss with the sauce. Plate ravioli and top with seared chicken.