• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • for ravioli:
  • 400 g flour (14 oz)
  • 5 eggs
  • for ravioli filling:
  • 200 g chicken meat (boiled) (7 oz)
  • 300 g asparagus (10.5 oz)
  • 1 clove of garlic
  • parsley, marjoram
  • for sauce:
  • 1/2 tblspoon starch
  • 100 ml cream (3,4 fl.oz)
  • salt, pepper


  • Boil asparagus in salted water. Cut the soft tips and put them aside, chop the rest.
  • Mince the boiled chicken meat and saute with butter and chopped asparagus for liquid to evaporate. Add minced garlic, marjoran and parsley, salt and pepper to your taste.
  • For ravioli pasta, mix the flour and eggs with a little salt, do not add water.
  • Roll out the pasta (very thin, use pasta machine if you've got one) and cut it with a flower-shaped ravioli cutter.
  • Distribute the chicken and asparagus filling on half of the ravioli, and then cover with the other half. Press firmly the borders. Let them dry for about 1 hour and then cook them in boiling salted water. When cooked, take them out with a slotted spoon and place in a serving plate/bowl.
  • For sauce, saute asparagus tips with 1/2 tblspoon of butter. Melt the starch in cream, add it to the asparagus and cook for about 5 minutes to get a dense sauce. Add salt and pepper. Pour the sauce over ravioli, sprinkle with grated Parmiggiano Reggiano and serve immediately.

Categories: Creamy  Italian  Lunch  Main Dish 
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