Chicken, Leek and Mozzarella Ravioli with Creamy Leek Sauce

Pan-seared chicken and mozzarella stuffed lasagne sheets baked until golden and served with a rich, creamy leek and wine sauce.

Chicken Italian Main Course Poultry Pasta

Estimated Nutrition

Calories

745.2

kcal / serving

745.2 kcal total

Carbs

20.4g

per serving

20.4 g total

Fat

51.5g

per serving

51.5 g total

Protein

42.8g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Mozzarella

finely chopped

unit

Egg Yolk

free-range, beaten

Double Cream

GrainsCereals

sheet

Lasagne

fresh, cut into six 7cm strips, blanched

Liquids

White Wine

Meat

125

Chicken Breast

finely chopped

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

tbsp

Basil

chopped

clove

Garlic

finely chopped

tbsp

Parsley

chopped

OilsFats

tsp

Olive Oil

to drizzle

Vegetables

0.5

unit

Leek

finely chopped

Method

Fill the lasagne strips with chicken and cheese mixture and seal with egg yolk.

Place on a tray, drizzle with oil, and bake for 10-12 minutes.

Preheat the oven to 200°C.

Melt the butter in a pan and brown the seasoned chicken.

Mix the mozzarella, basil, and garlic in a bowl.

Simmer the leek in white wine for 5 minutes.

Stir in the cream and season the sauce.

Add parsley and spoon the sauce over the ravioli to serve.