1 tablespoon olive oil

A pinch of salt

For the Filling:

1 cup (250g) cooked chicken breast, finely chopped

1/2 cup (125g) ricotta cheese

1/4 cup (25g) grated Parmesan cheese

1 garlic clove, minced

1 tablespoon fresh parsley, chopped

Salt and black pepper to taste

For the Sauce:

1/2 cup (120ml) chicken broth

1/2 cup (120ml) heavy cream

2 tablespoons unsalted butter

1 garlic clove, minced

1/4 cup (25g) grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions:

Make the Pasta Dough:

On a clean work surface, mound the flour and create a well in the center.

Crack the eggs into the well, add the olive oil and salt.

Using a fork, gradually incorporate the flour into the eggs until a dough forms.

Knead the dough for about 10 minutes until it is smooth and elastic.

Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

Prepare the Filling:

In a bowl, combine the finely chopped chicken, ricotta cheese, Parmesan cheese, minced garlic, and chopped parsley.

Season with salt and black pepper to taste.

Mix well until all ingredients are evenly incorporated.

Roll Out the Pasta Dough:

Divide the rested dough into two equal portions.

On a lightly floured surface, roll out each portion into thin sheets (about 1/8 inch thick).

If you have a pasta machine, you can use it to roll out the dough to the desired thickness.

Assemble the Ravioli:

Place small mounds (about 1 teaspoon) of the chicken filling on one sheet of pasta, spacing them about 1 inch apart.

Brush the edges and the spaces between the filling with water.

Place the second sheet of pasta over the first, pressing down gently to seal the edges and remove any air pockets.

Use a ravioli cutter or a sharp knife to cut out individual ravioli.

Press the edges of each ravioli with a fork to ensure they are sealed.

Cook the Ravioli:

Bring a large pot of salted water to a boil.

Gently add the ravioli and cook for 3-4 minutes, or until they float to the surface.

Remove with a slotted spoon and set aside.

Prepare the Sauce:

In a large pan, melt the butter over medium heat.

Add the minced garlic and cook until fragrant, about 1 minute.

Stir in the chicken broth and heavy cream, bringing the mixture to a simmer.

Add the grated Parmesan cheese and stir until the sauce is smooth and slightly thickened.

Season with salt and black pepper to taste.

Serve:

Add the cooked ravioli to the sauce, gently tossing to coat.