Chargrilled TenderReady® with Carousel Ravioli

Servings: 8


  • 8 TenderReady® Oven Roasted Chicken Halves
  • 8 Leeks — 1/2 of tops removed and sliced into 1/4 in. rounds
  • 2 lbs. Baby portobello mushrooms — washed & sliced
  • 1 tbsp. Garlic — Chopped
  • 1/4 c. Oregano — Chopped
  • 3 tbsp. Olive oil
  • Salt to taste
  • Pepper to taste
  • 1 pkg. Fancy Colored Mushroom or Cheese ravioli
  • 1 jar Chunky Tomato-basil sauce


  1. Prepare PERDUE® TenderReady® halves in the oven, cooking for 20 minutes. Remove from oven and set aside.
  2. Remove half of tops from the leeks and slice in 1/4" rounds.
  3. In a large saucepan, heat olive oil and sauté leeks, mushrooms, garlic, oregano, salt and pepper until tender.
  4. Boil ravioli according to directions and drain. Heat chunky tomato-basil sauce.
  5. Place TenderReady on grill and cook on each side approximately 5 minutes, until slightly charred.
  6. Place sautéed vegetables in center of plate and top with chicken half.
  7. Place ravioli on the side and drizzle sauce over both chicken and pasta. Garnish with a fresh oregano sprig.