Open Ravioli with Chicken, Spinach, and Winter Chanterelles

Open Ravioli with Chicken, Spinach, and Winter Chanterelles

Open Ravioli with Chicken, Spinach, and Winter Chanterelles

Preparation: 40 min
Cooking: 15 min
Portions: 4

      Ingredients
      8 ready-to-cook lasagna sheets
      400g chicken breast sliced
      500g washed and chopped spinach
      400g clean fresh winter chanterelles  or 40g dried and rehydrated
      1 chopped gray shallot
      100g chopped white of leek
      1/2 liter of warm bechamel sauce
      2g lemon pepper
      30ml olive oil

        Preparation
        Boil water with salt for the Lasagna-sheets.
        Marinate 30 minutes the chicken with lemon-pepper, salt, and a few chilli flakes.
        Sauté the shallots and leeks in olive oil.
        Add to the Bechamel sauce.
        Warm it up.
        Add the spinach stir, cover, and lower heat.
        Sauté the chicken in oil until golden brown.
        Keep warm.
        Cook the lasagna sheets al dente.
        Drain off the water, and sprinkle with olive oil to prevent the sheets from sticking together.
        Sauté the winter chanterelles  with a bit of olive oil, salt and pepper
        On plates, place layers of lasagna, spinach-bechamel, chicken, and finish with a generous helping of winter chanterelles mushroom.

        Serve hot.

        English