Alfredo Pesto Butternut Squash Ravioli with Jerk Wings

Ingredients

4 pounds chicken wings party style, or separate the wingettes and drumettes
yourself
2 packages of Grace Bag N’ Cook Mild Jamacian Dry Rub seasoning 35g
3 tablespoons vegetable oil
cooking spray
1 tablespoon chopped parsley (optional)
2 Bottle of Classico Four Cheese Alfredo Sauce 410ml or sauce of your choice
4 tbsp of Classico Pesto Sauce (optional)
2 packages of Rana Butternut Squash Ravioli 482g or pasta of your choice
1 Bottle of F.A.M Original hot sauce (optional)

Chicken Wings

Preheat the oven to 400 degrees F. Line a sheet pan with foil and place an oven safe rack on top of the foil. Coat the rack with cooking spray.
Place the chicken wings in a large bowl along with the oil. Toss to coat evenly.
Add the 2 packages of Grace Bag N’ Cook Mild Jamaican Dry Rub seasoning to the bowl. Toss the wings with the dry rub until they’re coated.
Arrange the chicken wings in a single layer on the rack.
Bake for 45 minutes or until crispy and golden brown.

Sauce

In a medium sauce pot pour 1-2 bottles of Classico Four Cheese Alfredo Sauce and 4 Tbsp of Classico Pesto Sauce* (pesto sauce is optional) and simmer over low heat stir occasionally.

Pasta

In a large pot bring 6L of water to a gentle boil. Add a pinch of salt
Then add Pasta Cook for 3 minutes and drain. Add 1 minute for a softer bit.
Plate Ravioli with sauce and add chicken wings sprinkle with parsley, or choice of greens then serve.
Looking for a little extra heat? Add 2 drop of F.A.M Original hot sauce. Or try the Grace
Bag N’ Cook Hot Jamaican Dry Rub seasoning instead of mild.