Asparagus-ravioli pan with chicken

Name: Asparagus-ravioli pan with chicken
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 2 Chicken filets (approx. 350 g); 200 g Carrots; 2 Spring onions; 250 g white and green asparagus; 1 package (200 g) Spinach hats with sheepskin käse; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 4 TABLESPOONS dry white wine; 100 ml Vegetable broth; 30 g Herb Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

2 Chicken filets (approx. 350 g)
200 g Carrots
2 Spring onions
250 g white and green asparagus
1 package (200 g) Spinach hats with sheepskin käse
7-10 Tbsp Salt
1 TABLESPOON Oil
4 TABLESPOONS dry white wine
100 ml Vegetable broth
30 g Herb Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Wash the chicken fillets, dab dry and cut into pieces. Peel and wash the carrots, cut them in half lengthwise and slice them. Wash and clean spring onions. Wash the asparagus and cut off the woody ends. Peel the white asparagus. Cut asparagus and spring onions diagonally into pieces
2
Place the cappelletti in boiling salted water, remove from the heat and leave to stand for about 4 minutes. Heat the oil in a coated pan. Fry the chicken cubes in it for 1-2 minutes. Add carrots and asparagus and fry for another 2 minutes. Add the light part of the spring onions and deglaze with white wine and stock. Simmer vegetables for about 2 minutes, then stir in herb butter and simmer for another 1 minute. Drain the cappelletti and let it drain. Add the cappelletti and remaining spring onions and season with salt and pepper
3
Cappelletti may be served on plates and garnish with chervil. Ciabatta tastes good with it