Chicken and Artichoke Ravioli with Roasted Garlic Cream Sauce

Ingredients:

2 tablespoons olive oil


3 cloves garlic,

minced
 2/3 cup shredded asiago cheese


2/3 cup shredded mozzarella


 Artichoke hearts, drained and chopped
(you can put as much as you like)

200 grams cooked diced chicken


Salt & pepper to taste



1 egg, beaten

How to cook: 

In a skillet cook the garlic in the oil. Add the artichoke hearts and sauté until soft.Add chicken and season with salt and pepper.Set aside and let the mixture cool.

When they become cold, combine artichoke mixture, mozzarella, and asiago cheese in a food processor.Lay out 1/2 of the wonton skins and place the filling in center of each skin. Brush edges with beaten egg.Top with another wonton skin and crimp edges firmly with ravioli cutter.Drop gently into boiling water and cook until tender, like 5 minutes.

Ingredients of Roasted Garlic Cream Sauce:


8 cloves of roasted garlic,

1/2 tablespoons butter


1 cup heavy cream


1/3 cup grated parmesan cheese

How to cook the garlic sauce:

Melt butter in frypan and sauté the roasted garlic for 1 minute. Slowly add heavy cream and bring to a simmer. Stir in parmesan cheese and continue to mix.

Put ravioli on plate and top with sauce. Garnish with fresh parmesan cheese. Kali oreksi!