Step 1

Soak porcini in 1/4 cup (60ml) boiling water for 10 minutes, then drain and finely chop.

Step 2

Discard the skin and bones from the chicken and finely chop the meat. Combine in a bowl with porcini and basil. Season with sea salt and freshly ground black pepper, then stir in egg and oil.

Step 3

Place 10 wonton wrappers on a clean surface. Place a rounded teaspoon of chicken mixture off-centre on each wrapper (don't overfill or the tortellini will burst). Brush edges lightly with cold water, then fold over into a triangle, pressing down edges to enclose filling. With the long end of the triangle facing towards you, pull the 2 corners up to meet over the centre of the filling, overlapping slightly. Press together gently to secure. Repeat process with remaining wrappers and filling to make 30 tortellini.

Step 4

Cook the tortellini, in batches, in a large pan of boiling salted water for 3 minutes or until they rise to the surface and are cooked through. Scatter a few spinach leaves in 6 serving bowls, then top each with 5 cooked tortellini.

Step 5

Meanwhile, bring reserved stock to the boil in a pan and season well. Ladle over the tortellini and serve immediately.