Tonight we had a delicious meal that all three of us were able to cook together. That made it quite a treat for us in more ways than one. First it was fun being in the kitchen together. That has not happened enough lately. But best of all, the dish was delicious. I picked this recipe from the Food Network magazine that we have started receiving from my mother. It is called Skillet Chicken and Ravioli. First, bring a pot of salted water to a boil. Add 1 or 2 packages of ravioli and cook as the label directs; drain, then drizzle with olive oil and toss. Meanwhile, cut up about 1 lb. of rotisserie chicken. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 4-8 ounces of sliced mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the 1 cup of chopped and halved grape tomatoes, 2 cloves of minced garlic and 2 tablespoons of red wine vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, 1/3 cup of chicken broth and 2 tablespoons of grated parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 3-4 minutes. Top with the parsley if available.