Chicken Breast Ravioli with Basil and Roasted Garlic

Chicken breast does not need to be plain to stay familiar. Stuffed into ravioli with roasted garlic and basil, it turns into a dish that feels careful and generous instead of dutiful.

2 chicken breasts
1 head garlic
1 handful basil
1 package fresh pasta sheets or homemade pasta dough
1/2 cup cream
1/2 cup grated Parmesan
Olive oil
Kosher salt
Black pepper

Roast the garlic until soft, then squeeze it into a bowl and mash it smooth.
Season and cook the chicken breasts just until done, cool them fully, then mince them with a little Parmesan, basil, salt, and pepper.
Fill and seal the ravioli, pressing out as much air as possible.
Warm the cream with the roasted garlic in a skillet until it coats the back of a spoon lightly.
Boil the ravioli until tender, finish them in the sauce, and scatter extra basil over the top before serving.

Keep the filling cold when assembling the ravioli so the pasta stays easier to handle.