For cream of chicken, we need chicken broth. So, cook the broth for my recipe. I have chicken, carrots, onion, Bay leaf, black pepper and salt to taste.

Serve a dish, we need mushrooms. Wash, peel, cut into plates. Fry in olive oil. Salt, pepper to taste.

Cut parsley, to be sent to the mushrooms, fry them some more. Mushrooms are ready leave aside until the dish is ready.

Prepare the cream of chicken. In a saucepan melt the butter in a little olive oil, add shallots (I had onion), tormented until the onion has softened. Then add the flour and mix fast. Turn off the gas. To the mixture add the chicken broth, gently stir to avoid lumps. Turn on the gas and cook until thick.

To the cream add the egg yolk, mix well and add to chicken broth. Boil for another few minutes to try if you want to season with salt and pepper. Chicken cream ready. Cook ravioli. Bread for toast cut out circles with a glass, with a diameter of about 7 -8 cm

Prepare the cheese filling for ravioli. Mix ricotta, grated Parmesan and lemon zest. Try salt if needed (depends on the ricotta) and pepper to taste.

Beat eggs. Dip the slices of bread in egg and roll out with a rolling pin being careful not to tear the bread. After each rolling, the rolling pin is best to wipe that the bread did not stick. In one circle put the cheese filling. Another circle, also in egg and rolled, cover and press the edges with your fingers. Ravioli stick together well. Prepare ravioli, then let them fry. The number of ravioli depends on the number of consumers or their appetite. Accordingly, the ingredients have to be increased. Fry the ravioli on both sides in oil remaining after frying the mushrooms.

Assembling our dish. In a deep dish, pour the cream of chicken. On top place the ravioli and season with mushrooms. Serve it hot and enjoy the taste. Bon appetit!

The ravioli is very tasty. Similar to French toast with filling inside. For my taste, it is possible to Breakfast or as an individual dish to give (for fans of toast).