Ingredients

• 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

Directions

• 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.