Cheese tortellini with herb chicken ragout

Ingredients for 6 servings:

• 500 g asparagus, soft
• 200 g carrot(s)
• 100 g sugar snap peas
• Salt
• 500 g dried tortellini with cheese filling
• 400 g chicken fillet(s)
• 2 tbsp oil
• salt and pepper
• 30 g butter or margarine
• 30 g flour
• 75 g crème fraîche, or sour cream
• some lemon juice
• e.g. chervil, for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

succeeds easily

Peel and wash the asparagus, and trim off the woody ends. Thinly slice the carrots. Wash the snow peas. Bring 3/4 l of salted water to a boil. Cook the asparagus and carrots for about 10 minutes. Add the snow peas shortly before the end of the cooking time. Drain the vegetables, reserving the vegetable stock. Add the tortellini to plenty of boiling salted water and cook for about 12 minutes. Drain. Wash the chicken fillets, pat dry, and cut into large cubes. Heat oil in a pan. Brown the meat all over and continue cooking for about 5 minutes. Season with salt and pepper and remove from the pan. Add the butter to the frying fat and let it melt. Sauté the flour until golden brown. Stir in the vegetable stock and bring everything to a boil. Add the crème fraîche. Season with salt, pepper, and lemon juice. Heat the vegetables, tortellini, and chicken in the sauce. Place in a bowl and serve garnished with chervil.