Biltmore’s Sauteed Chicken and Wild Mushroom Ravioli

By á-4924

Ingredients

• 1 tsp. minced garlic
• 1 T. minced shallot
• 1 cup cooked chicken
• 1/2 c. white wine
• 1/4 c asparagus pieces
• 4 marinated tomatoes or sundried tomatoes
• 1/8 c. cooked leeks
• 3 cups chicken broth
• 14 mushroom ravioli
• 1 T. butter
• 2 T. freshly grated parmesan reggiano
• 1/4 c minced fresh mozzarella
• 1 T. each fresh parsley and basil

Preparation

Step 1

Saute shallot and garlic in either butter or olive oil. Cook until translucent.
Add chicken pieces and cook for approximately 2 minutes. Deglaze with wine.
3. When alcohol has evaporated add tomatoes.leeks, and chicken broth. Simmer until reduced by half, add asparagus last 2 minutes.
Meanwhile have a 3-quart pot of salted boiling water and cook ravioli according to package instructions.
Add cooked ravioli to saute pan and finish with butter
Serve in large warm bowl and garnish with cheese and fresh herbs.