Chicken, leek and mozzarella ravioli with creamy leek sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Preheat the oven to 200C/400F/Gas 6.
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In a small frying pan, melt the butter. Season the chicken, then add to the pan to brown on all sides.
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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.
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Place on a baking tray, drizzle with olive oil and bake in the oven for 10-12 minutes, or until cooked through.
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Meanwhile for the sauce, simmer the leek in a pan with the wine for 5 minutes.
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Stir in the cream and season with salt and freshly ground black pepper.
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Finish with the parsley, then spoon over the ravioli to serve.
Ingredients
For the ravioli
- 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
For the sauce
- ½ leek, finely chopped
- 50ml/2fl oz white wine
- 50ml/2fl oz double cream
- salt and freshly ground black pepper
- 1 tbsp chopped parsley
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