Difficulty: Intermediate
Filling: Wash and cut the white leek, onion, chicken breast, and tomato into fine brunoise dice. Blanch the leek and onion in boiling salted water. In a sauté pan, melt half the butter and sweat the chicken dice; drain and set aside. Add the leek and onion, cooking gently for 10 minutes. Pour in the port, reduce, season, and stir in the tomato dice.
Assemble the ravioli: Lay a square of ravioli dough on your work surface. Place a teaspoon of filling in the center, moisten the edges with water, top with another square, press to seal, and cut into rounds with a cookie cutter. Repeat to make 12 ravioli.
Sauce: In a sauté pan, reduce the vinegar and chestnut honey. Add the chicken stock, season with salt and pepper, stir in the thyme flowers, and keep warm.
Cook the ravioli: Heat the remaining butter in a frying pan until very hot. Sear the ravioli on both sides, then finish in a moderate oven (170°C) for 5 minutes. Drain and keep warm.
Plating: Spoon a tablespoon of sauce onto each of four hot plates. Arrange 3 ravioli per plate and serve immediately.
Suggested accompaniment: Fresh beans or zucchini meatballs with carrots browned in butter.
This refined recipe was created by Chef Hubert, demonstrated live on the Matin-Bonheur set (Antenne 2) during Monique Cara's show.
