Ravioli Stuffed with Mushrooms and Chicken in Creamy Tarragon Sauce

Begin by preparing the ravioli dough. In a large bowl, combine the plain flour with a pinch of salt. Make a well in the centre and crack in the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in cling film and let rest for 30 minutes.

For the filling, finely chop the mushrooms, chicken, shallot, and garlic. Heat olive oil in a pan over medium-high heat. Sauté the shallot and garlic until fragrant, about 2 minutes. Add the chopped mushrooms and chicken, cooking until the chicken is cooked through and mushrooms are golden, about 8 minutes. Season with salt, pepper, and a pinch of nutmeg.

Deglaze the pan with white wine, allowing it to reduce by half. Remove from heat and stir in grated Parmesan cheese. Let the mixture cool slightly before stuffing the ravioli.

Roll out the rested dough into thin sheets. Place small spoonfuls of the filling at intervals on one sheet, cover with another sheet, and press down around the filling to seal. Cut into individual ravioli squares.

For the sauce, melt butter in a pan over medium heat. Add double cream and chopped fresh tarragon, stirring gently. Season with salt and pepper. Simmer until slightly thickened, about 5 minutes.

Cook the ravioli in a large pot of boiling salted water until they float to the surface, about 3-4 minutes. Drain well and gently toss in the creamy tarragon sauce.

Serve the ravioli hot, garnished with additional tarragon leaves and a sprinkle of Parmesan cheese for an elegant presentation.