Baked Ravioli & Chicken with Pesto

I love ravioli, and wanted to find a way to make a hearty dish out of it that was easy to prepare and could feed a hungry family.  Paired with shredded chicken and pesto, then topped with  Parmesan - the casserole dish was soon empty.  

1.25 lb package boneless skinless chicken breasts

2 cups chicken stock

1/2 cup heavy cream

1 cup 3-cheese blend

2 tbsp. butter

20 oz. package of cheese ravioli

1/4 cup pesto

salt & pepper to taste

Place stock and chicken breasts in small saucepan and bring to simmer, poach for roughly 5 minutes.  Remove chicken breasts and shred with a fork.  

In a large pan (cast iron pictured) with cover over medium heat, melt butter and add ravioli - tossing with a spatula to cover ravioli with butter, cooking for five minutes.  Add stock and cream, place cover on pan and simmer for five minutes to help cook ravioli.  Remove lid and cook for five more minutes to reduce stock & cream.  Add chicken, 1/2 cup cheese blend and pesto.  Season with salt and pepper if desired.  Sprinkle with remaining 1/2 cup cheese blend.

Place under broiler and cook for five minutes  - until cheese is melted and begins to brown.  Remove from oven and serve.