Chicken and Ricotta Pansotti with Spring Green Sour Cream Sauce

Ready in 25 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, October 22, 2017.

When cooking ravioli, the water should be at a rolling boil, in between boiling and simmering, to ensure that the pasta does not split open.

Ingredients

Bring a large pot of salted water to a rolling boil. Heat first measure of olive oil in a medium fry-pan on medium heat. Cook onion for about 3 minutes, until soft. Add salt and garlic and cook a further 1 minute, until fragrant. Add wine (if using) and simmer until liquid has almost evaporated.
Add stock, bring to a simmer then add peas and asparagus. Cook for 2-3 minutes, until bright green and tender.
While veggies are cooking, cook pansotti in pot of boiling water for 4-5 minutes, until just tender. Drain well and toss with a little olive oil to prevent sticking.
Cut cherry tomatoes in half and roughly chop lettuce. Toss both in a large bowl with second measure of olive oil and season to taste. Set aside.
When asparagus has finished cooking, add cooked pasta, chilli flakes (if using) and sour cream to pan and toss gently, until combined. Season to taste.
To serve, divide chicken and ricotta pansotti between plates and dollop with mint and cashew pesto. Serve cherry tomatoes and cos lettuce on the side.