Fill a pot with plenty of water and bring to a boil. Add the chicken cubes and once dissolved, add the ravioli and cook following pack instructions. Once ready, drain the ravioli, reserving ¼ cup of pasta water. In the meantime, blend together the anari cheese and mint in a blender. Return the cooked ravioli back to the pot and add the cacio e pepe sauce. Add some of the pasta water too if you like and mix gently. Serve in bowls and add the grated anari on top!