- 15g/½oz butter
- salt and freshly ground black pepper
- 1 small chicken breast, finely chopped
- 15g/½oz mozzarella, finely chopped
- 1 tbsp chopped basil
- 1 clove garlic, finely chopped
- 1 sheet of fresh lasagne, cut into six 7cm/3-inch strips, blanched
- 2 free-range egg yolks, beaten
- olive oil, to drizzle
- ½ leek, finely chopped
- 50ml/2fl oz white wine
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 1 tbsp chopped parsley
- Preheat the oven to 200C/400F/Gas 6.
- In a small frying pan, melt the butter. Season the chicken, then add to the pan to brown on all sides.
- In a bowl, mix together the mozzarella, basil and garlic. Lay out the lasagne strips and fill with the chicken and mozzarella mixture. Fold over and use the egg yolks to seal.
- Place on a baking tray, drizzle with olive oil and bake in the oven for 10-12 minutes, or until cooked through.
- Meanwhile for the sauce, simmer the leek in a pan with the wine for 5 minutes.
- Stir in the cream and season with salt and freshly ground black pepper.
- Finish with the parsley, then spoon over the ravioli to serve.