• 2 tbsp Butter
  • 1 Stick Celery, chopped
  • 1 Carrot, chopped
  • 1 Small Onion, chopped
  • 225g/8oz Boneless Chicken Breast, cubed
  • 2 tbsp Dry Sherry
  • 1 Egg Yolk
  • Salt and pepper


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.

These are different than the ricotta filled ravioli that we are accustomed to since these are filled with some vegetables and chicken. They are still quite delicious.