Ravioli with green asparagus in white wine sauce

Name: Ravioli with green asparagus in white wine sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 100 g each); 400 g green asparagus (Thai asparagus; per package 100 g); 2 Tomatoes; 2 Shallots; 2 TABLESPOONS Butter; 2 TABLESPOONS Flour; 250 ml Vegetable broth (instant); 75 ml dry white wine; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 packages (250 g each) Dough crescents from the fresh produce counter (wild garlic cappelletti with refined herb ricotta filling); 1/2 Pot of chervil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 100 g each)
400 g green asparagus (Thai asparagus; per package 100 g)
2 Tomatoes
2 Shallots
2 TABLESPOONS Butter
2 TABLESPOONS Flour
250 ml Vegetable broth (instant)
75 ml dry white wine
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 packages (250 g each) Dough crescents from the fresh produce counter (wild garlic cappelletti with refined herb ricotta filling)
1/2 Pot of chervil

Directions

1
Wash the chicken fillets and dab them dry. Wash the asparagus, cut off the woody ends. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice shallots.
2
Melt butter and fry shallots. Add flour and sauté. Add stock, white wine and cream, stirring constantly, and simmer for 2 minutes. Season to taste with salt and pepper. Fry chicken fillets in hot oil for about 15 minutes. Season with salt and pepper. Add the asparagus after 7 minutes, fry as well. Put dough crescents in boiling salted water, heat for 2 minutes, drain. Arrange dough crescents, sauce, chicken fillets and asparagus in portions.
3
Season with salt and pepper. Add the asparagus after 7 minutes, fry as well. Put dough crescents in boiling salted water, heat for 2 minutes, drain. Arrange dough crescents, sauce, chicken fillets and asparagus in portions. Sprinkle with tomato cubes. Pluck off the chervil leaves and sprinkle them on top