Ravioli with Spinach and Cheese

Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.

Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for at least 30mins.

While the dough is resting, prepare the ravioli filling. Boil the spinach in salt water until soft, combine mozzarella cheese, egg, and parsley and mix well. Set the filling aside.

Boil or pan sear chicken breast until cook. Once cook shred the thicken breast. Transfer to a plate; set aside and keep warm.

To the same pan, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 mins). Add the garlic, parsley, thyme and rosemary; sauté until fragrant (about 1 minute).

Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the cook chicken breast and parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

To serve the ravioli, divide them among four warmed serving bowls. Drizzle the chicken mushroom sauce over the ravioli to serve.