Finely shred or mince cooked chicken breast, depending on what pasta you are using it as a filling for.

Add chicken, shredded cheddar cheese, cream cheese or ricotta cheese, garlic, salt and pepper and Parmesan cheese to bowl.

Mix together the filling mixture and use in whatever pasta you are planning.

For ravioli, place small amount of mixture in the center of the rolled and cut out pasta and wet the edges with a little warm water.

Place another cut out on top and press down around the sides to seal the ravioli, make sure you get a good seal or the filling will come out when you boil them.

Bring salted water to a boil and place raviolis into water for 2-3 minutes or until they float.

Remove with a slotted spoon to drain.

Optional - for a browned butter sauce: melt 6 tablespoons butter in pan until it is just brown and and pour over cooked raviolis, Top with more Parmesan cheese, drizzle a little olive oil, salt and pepper to taste, and add some fresh basil.

Or top with favorite red, white, pink, or pesto sauce.

Enjoy!