Place the chicken, spinach, prosciutto and shallot in a food processor and process until chopped
and blended. Transfer to a bowl stir in 2 tablespoons of the cheese, the nutmeg and half the egg.
Season with salt and pepper.
Halve the Pasta Dough. Wrap one piece in cling film and thinly roll out the other on a lightly
floured work surface. Cover with a tea towel and roll out the second piece of dough. Place small
mounds of the filling in rows 4cm / 1 1/2in apart on one sheet of dough and brush the spaces in
between with beaten egg. Lift the second piece of dough to fit on top. Press down firmly between
the mounds of filling, pushing out any air. Cut into squares and place on a floured tea towel.
Leave the ravioli to rest for 1 hour.
Bring a large saucepan oflightly salted water to the boil. Add the ravioli, in batches, return
to the boil and cook for 5 minutes. Remove with a slotted spoon and drain on kitchen paper, then
transfer to a warmed dish.
Meanwhile, to make the sauce pour the cream into a frying pan, add the garlic and bring to the
boil. Simmer for 1 minute, then add the mushrooms and 2 tablespoons of the remaining cheese. Season
to taste and simmer for 3 minutes. Stir in the basil then pour the sauce over the ravioli. Sprinkle
with the remaining cheese, garnish with basil sprigs and serve.