Recipe for Chicken and Asparagus Ravioli

Add the flour (200 g), eggs (2), salt (1 pinch), and olive oil (30 g). Start by mixing with a fork or a spatula. Knead with your fingers and let rest covered with plastic wrap for 20 minutes before using.

Cook 1 onion and 1 shallot together. In your food processor, put 2 chicken breasts, 5-6 cooked asparagus (I bake them for 10 minutes at 200 degrees in olive oil and rosemary), then add the onion, shallot, and a little fresh cream. You can also add parmesan or others. Blend.

To finish, roll out your dough. Fill your dough with the filling. Heat a chicken broth in water. Immerse the ravioli for about 5 minutes in the water, when they float to the surface.