- 1/2 kg of chicken
- 2 garlic
- 1 fresh pasta dough
- 1 can of palm hearts
- Black olives
- 1/2 liter of sweet cream
- Olive oil
- Green pepper
Mix in a bowl the olive oil, the green pepper (previously hydrated), the garlics and the rosemary and mince it. With this mixture we will marinate the chicken and place it in a closed container for a minimum of 2 hours.
Once this time has elapsed, fry the chicken with the excess of the marinade, trying not to take the olive oil that will remain in the upper part of the marinade, so that the chicken is not oily. Brown a little bit on both sides and if necessary, rectify the salt.
In another pan, fry the palm hearts in the butter for about 5 minutes. This will make the palm hearts much more tasty. Add the sweet cream and let it cook until it is reduced by half and it has a thick consistency. Rectify the salt.
Mix the chicken with the sauce and the black pitted olives and reserve it. Cut the dough of fresh pasta in circles and put a spoonful of chicken with sauce in the center. Close the ravioli with a fork around the edges.
In a saucepan boil the ravioli with a pinch of salt no more than 5 minutes. Once on the plate, grate a little provolone on top.