Chicken, leek and mozzarella ravioli with creamy leek sauce Archive

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
• 1 tbsp chopped parsley