Ravjoli – Chicken Filling by Patricia Azzopardi

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Method:

1. Heat the butter and oil in a medium sized frying pan, add the celery, carrot, and onion and sauté over a medium heat for 3-4 minutes, stirring from time to time.

2. Add the chicken and continue to sauté for a further 3-4 minutes, turning from time to time, until chicken starts to brown.

3. Add the sherry and cook for 1 minute then remove from heat, transfer the mixture to a food processor and pulse to chop finely.

4. Add the egg yolk, salt and pepper and mix well. Allow to cool before using.