Ingredient:
15 g (1/2 oz) butter
90 g (3 oz) cooked chicken, minced
75 g (2 ½ oz) prosciutto, finely chopped
1 tbsp fresh white breadcrumbs
1 tbsp chopped fresh flat-leaf parsley
2 tsp each water and tomato puree
1 egg
Salt and black pepper
1 quantity basic pasta dough
Tomato-basil sauce to serve
Basil sprigs, to garnish

Method:
Make the filling: melt the butter in a saucepan, add the chicken and fry for 5 minutes. Stir in the prosciutto, breadcrumbs, parsley, water, tomato puree, and egg. Season.

Fill, cook, and drain the ravioli. Toss in the tomato basil sauce, and serve at once, garnished with basil sprigs.