Homemade Roasted Garlic and Chicken Ravioli with Asiago Cream Sauce

Ingredients for Ravioli Filling:
1 small onion, diced
1 head of garlic, (top cut off and roasted in foil with salt and pepper for 45 min, squeeze out garlic and chop)
1.5 pounds of ground chicken
2 handfuls of Arugula (blanched or microwaved in 2 tBSP of water for 2 minutes, drained)
1/2 cup parsley, chopped
1 cup italian cheese blend
2 tsp italian seasoning
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 TBSP olive oil
1 TBSP butter
zest of 1 lemon

Directions:
Saute onionin olive oil and butter until soft and translucent - about 8-10 minutes. Add chicken and seasoning and brown for about 6-8 minutes. Add garlic, parsley, arugula, lemon zest. Mix. Remove from heat and let cool for 5 minutes. Add italian cheese and reserve.

Make homemade pasta dough and make thin sheets of dough that you can fold in half and cut out ravioli squares. If you don't have time for this, buy lasagna sheets and par boil before trying to fill.

Asiago Cheese Sauce:
Coat 12" skillet with olive oil. Add 3 TBSP roasted garlic, salt and pepper, 1 1/2 cups chicken stock. Simmer and stir for 5 minutes.  Whisk in 1 pint of heavy cream and 1 tsp italian seasoning. Whisk to combine and simmer for another 5 minutes.
Off the heat, whisk in 1/2 pound of freshly shredded asiago cheese. Enjoy!