Ravioli Alfredo Florentine 2 packages Peperonata Pasta heart shaped ravioli or regular shaped cheese and caramelized onion ravioli 2 boneless chicken cutlets, sliced Poultry seasoning Fresh ground black pepper and sea salt. 2 Tbsp olive oil 1 cup heavy cream 1 and 1/2 cups half and half 3 Tablespoons Irish butter Sliced grape tomatoes Pecorino romano cheeses, grated Parmesan Cheese 1 cup baby spinach Grated Asiago to garnish Cook ravioli as directed. Heat a medium sauté pan. Season chicken and sear until lightly golden. Remove chicken from pan into bowl and rest while juices distribute. Add Irish butter to sauté pan. Using rubber spatula, scrape bottom and edges. Add 1 cup heavy cream, 1~1/2 cups half and half. Add 1 cup grated Pecorino Romano and 1 cup Parmesan. Gently mix cream and cheeses together. Add 1 cup baby spinach to pan and wilt. Add chicken and gently toss into sauce. Place 4 raviolis in a large plate, top with chopped grape tomatoes. Gently drizzle Alfredo sauce.