Step 1

To make the filling: Add the oil to a pan and sauté the zucchini, leek, spinach, garlic, herbs add chicken stock and cook until soft and the leek is translucent.

Step 2

In a bowl place cream cheese, egg, cheese and raw minced chicken and cooked vegie mix.

Step 3

Place mixture in freezer to cool slightly while you prepare the pasta.

Step 4

To make the ravioli: Lay out lasagne sheets on the board. In a ramekin add a little water and have a pastry brush handy.

Step 5

Place 1 tablespoon chicken mixture on the lasagne sheet - you should fit about three spoons full per sheet. Brush the edges of the pasta with water. Fold the pasta over and cut into squares with a ravioli cutter or sharp knife.

Step 6

Press the edges of the ravioli with a fork. You may use an egg wash to substitute the water if you find it not sticking.

Step 7

Cook ravioli in a large pot of salted water. Depending on their size they should only take 3-6 minutes. Once they rise to the top they are done.

Step 8

To make the sauce, add the basil, olive oil, lemon zest, salt and pepper in a bowl and stir to combine.

Step 9

Drain the ravioli using a slotted spoon, arrange on the plate and drizzle with sauce.