Chicken Ravioli

Pasta: Mix flour, 1 egg, water and olive oil until a dough is formed. Divide into two pieces. Roll each piece out on floured surface into a large rectangle.

Mix remaining egg and water together with whisk. Brush on one side of each piece of pasta.

Filling: Mix cooked, chopped chicken with filling ingredients until well mixed. Place 1 1/2 teaspoons of filling 2 inches apart on pasta sheets to make a "grid" of filling. Place second piece of pasta over this, egg washed sides together. Cut into ravioli using a knife or ravioli cutter. Seal ravioli by pressing edges with a fork. Flour well and set aside.

Sauce: Reduce wine, peppercorns, bay leaf and shallots over high heat until nearly dry. Add chicken stock and reduce until total volume is about 1/4 cup. Add cream and mustard, whisk, and reduce until sauce is very thick. Keep warm.

Place the ravioli in boiling water. They are done when the float to the top.

To serve. Place ravioli on top of sauce on plate. Top ravioli with chutney.