Ingredients

• 250g/9oz '00' flour
• plus extra for dusting
• 3 free-range egg yolks
• lightly beaten
• ¼ tsp salt
• 1 tbsp olive oil
• 1 tbsp water
• 1 tbsp olive oil
• 100g/3½oz chestnut mushrooms
• cleaned and finely chopped
• 1 onion
• peeled
• finely chopped
• 1 garlic clove
• peeled
• finely chopped
• 1 tsp fresh picked thyme leaves
• 100g/3½oz skinless
• boneless chicken breast
• chopped
• 1 free-range egg
• 30ml/1½fl oz double cream
• pinch grated nutmeg
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 onion
• peeled
• finely chopped
• 2 shallots
• 1 clove garlic
• finely chopped
• 125ml/4½fl oz white wine
• 150ml/5fl oz double cream
• 1 tsp chopped fresh tarragon leaves
• 1 tbsp butter
• spinach
• pinch grated nutmeg

Directions

• For the pasta dough
• tip the flour and salt into a large mixing bowl and make a well in the middle. Add some of the beaten egg yolks
• all of the olive oil and the water and slowly mix the ingredients together
• adding more beaten egg as necessary to make a smooth dough (you may not need all of the egg).
• Shape the dough into a ball and turn out onto a floured work surface. Knead the dough for 10-15 minutes
• or until smooth and elastic. Shape into a ball
• cover with cling film and leave to rest in the fridge for one hour.
• For the filling
• heat the olive oil in a pan and fry the onion and garlic over a medium-low heat for 8-10 minutes
• or until softened and golden-brown. Add the mushrooms and the thyme and fry for a further 2-3 minutes
• or until the mushrooms are tender. Transfer the mixture to a bowl and set aside until needed.
• Place three-quarters of the chopped chicken breast meat into a food processor along with the egg and cream and blend until smooth to make a mousse. Add the chicken mousse to the bowl with the mushrooms and remaining chopped chicken and mix well to combine. Set aside.
• Remove the pasta dough from the fridge and divide into four equal pieces. Cover the other three pieces with a clean
• damp tea towel and dust the fourth piece in flour.
• Flour the pasta machine. Starting at the lowest (thickest) setting
• feed the dough through the machine
• turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting
• flour it again and feed the pasta sheet through the machine again
• as before
• until the dough has reached the desired thickness (about 1-2mm thick). Repeat with the remaining dough until you have four sheets of thin pasta.
• Lay one sheet of pasta on a floured work surface and place spoonfuls of the filling on top
• ensuring there is at least an inch of space between and around each spoonful. Lay a second sheet of pasta on top and seal the edges
• making sure that there are no air bubbles trapped in between the layers. Cut out the individual ravioli with a pasta wheel. Place on a floured tray
• cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up.
• For the sauce
• heat the olive oil in a pan and fry the onion for 10-15 minutes
• or until softened and golden-brown. Season with salt and freshly ground black pepper
• add the chopped shallots
• garlic and wine and cook for 3-4 minutes
• or until some of the alcohol has evaporated. Stir in the cream and add the tarragon
• then remove from the heat.
• For the spinach
• melt the butter in a pan until foaming
• then add the spinach and fry for 1-2 minutes
• or until wilted. Season with salt and a pinch of nutmeg.
• To cook the pasta
• bring a large pan of salted water to just below the boil and gently cook the ravioli
• in batches
• for 4-5 minutes with the lid on the pan
• until the pasta is al dente. Drain.
• To serve
• spoon the spinach into serving bowls and place the ravioli on top. Spoon over the sauce.