Open Ravioli with Chicken, Spinach, and Winter Chanterelles

  • Preparation: 40 min
  • Cooking: 15 min
  • Portions: 4


     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


Boil water with salt for the Lasagna-sheets. 

Marinate 30 min. 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. 

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