Ravioli in Leftovers

On Wednesday, while my daughter was in dance class, I recycled the leftover chicken stuffed with broccoli from Williams' on Monday night into a fabulous ravioli with cream sauce dish.

I started by heating two tablespoons butter over low in my Le Creuset skillet. When it melted, I whipped in two tablespoons of flour my stirring it around with the bottom of a plastic measuring spoon. Then I added one cup half and half and one cup 2% milk, a pinch of nutmeg and a pinch of four color peppercorn. I used a wooden spatula to stir until it boiled.

Separately, I prepared one bag of Wegmans Ravioli Florentine. I always get raviolis with green vegetable matter inside. It's an easy way to increase our vegetable content.

I chopped the remaining chicken breast until the chicken, broccoli and ham were all diced into small pieces. Then, I added this to the cream sauce and let it simmer. I added the cooked ravioli and let it soak over very low heat, stirring frequently, until everyone came home from dance class.