V. Sattui's Chicken Ravioli with Herb Sauce

4 egg yolks
4 ounces semolina flour
4 ounces all-purpose flour
1 pound roasted chicken, chopped
2 ounces Parmesan cheese, grated
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano, chopped
salt and pepper
2 tablespoons butter
2 tablespoons hot water
1 tablespoon aromatic herbs (marjoram, thyme, oregano, basil, etc.), chopped
shiso leaves

To prepare the dough: mix yolks and both flours in stand mixer with dough hook until compact and smooth. Cover bowl with a towel and let rest for 1 hour in refrigerator. 

To prepare the filling: mix chopped chicken with the Parmesan, extra virgin olive oil, and oregano. Add salt and pepper to taste and transfer the mixture to a pastry bag.

To prepare the sauce: Melt the butter with the water and whisk together until it emulsifies and has a creamy texture. Add the chopped herbs and keep warm.

Remove pasta dough from the refrigerator and use a pasta rolling machine to make very thin layers of pasta. Stuff the ravioli in your preferred shape. Cook in boiling, salty water (2 quarts water with 2 tablespoons of salt) for 4-6 minutes.

Put the cooked ravioli in a sauce pan with the herb sauce, and cook 1 minute over very high heat.

Divide the ravioli into 4 pasta bowls and garnish with the fresh shiso leaves.