Ravioli With Chicken And Asparagus

• 2 tbsp butter
• 2 None shallots, peeled and finely chopped
• 2 tbsp all-purpose flour
• 1/3 cup dry white wine
• 1 cup vegetable stock
• 3/4 cup heavy cream
• 2 tbsp olive oil
• 4 None chicken breast fillets (each about 1/4 lb)
• 1 lb asparagus, woody ends snapped off
• 1 lb fresh ravioli (or other stuffed pasta)
• 2 None tomatoes, deseeded and finely diced
• None None fresh chervil, for garnish

1. For the sauce, melt the butter in a saucepan and saute the shallots for 2 mins. Add the flour and cook for 2 mins. Add the wine, stock and cream and simmer for 2 mins, stirring constantly. Season.
2. For the chicken and asparagus, heat the oil in a pan and saute the chicken for 8 mins, turning. Season. Add the asparagus to the pan and saute for 7 mins.
3. Meanwhile, cook the ravioli in boiling salted water according to the package instructions. Drain and place into the sauce. Spoon onto serving plates and top with the chicken and asparagus. Sprinkle with the tomatoes and garnish with chervil.

butter, shallots, flour, white wine, vegetable stock, heavy cream, olive oil, chicken, fresh ravioli, tomatoes, fresh chervil

Taken from recipes-plus.com/api/v2.0/recipes/16192 (may not work)