1 pound boneless, skinless chicken thighs
1 tsp. salt
1 tsp. dried oregano
1 20 oz. package Four Cheese Ravioli (Found in the refrigerated section of your supermarket.)
1 24 oz. jar marinara sauce
Preheat BBQ grill to medium high. Season chicken thighs with salt and oregano. Grill chicken for 7-8 minutes per side until cooked through. Remove from heat and allow to rest for 5 minutes to seal in juices. Chop chicken into bite size cubes.
While chicken is cooking, bring 4 quarts of water to a boil in a large sauce pan. Add ravioli and boil until just al dente, 7-9 minutes. In a separate sauce pan, heat marinara sauce over medium high heat until it comes just to a boil. Reduce heat to low and simmer sauce for 3 minutes stirring often. Add chicken and simmer another 3 minutes. Drain water from ravioli and add pasta to sauce. Toss gently to coat. Serve immediately. (Optional: Top with freshly grated parmesan cheese.)