Difficulty:[usr 3]
Prank: Wash and cut into brunoise (small dice) the white leek and the onion. Do the same with the chicken breast then with the tomato. Blanch the leek and onion in boiling salted water. Put half the butter in a sauté pan, sweat the chicken, decant, set aside, add the leek and onion, cook for 10 minutes over low heat, add the port, let reduce, season and add the diced tomato.
Ravioli: place a square of ravioli dough on the work surface and place a teaspoon of filling in the middle, moisten it slightly with water around it, place another square of dough on top, press to seal, cut with a cookie cutter round. Repeat the operation to obtain 12 ravioli.
Sauce: put the vinegar and honey in a sauté pan, let reduce, moisten with the chicken stock, salt, give a turn of the pepper mill, add the thyme flower, keep warm.
Cooking: put the rest of the butter in a frying pan and when it is very hot, sear the ravioli on each side, finish by putting in the oven for 5 minutes in a moderate oven (170°C). Drain the ravioli, keep them warm.
Training: Place a tablespoon of sauce on the bottom of four hot plates, place the 3 ravioli on top, serve immediately.
Accompaniment: Fresh beans or zucchini meatballs and carrots browned in butter.
Recipe created by chef Hubert demonstrated on the Matin-Bonheur set (at the time Antenne 2) in Monique Cara's show.
