in a mixing bowl with a dough hook attachment, mix together your flour, eggs and salt until they come together

lightly dust your surface and knead the dough for at least 5 minutes until nice and silky

shape into a ball, cover with clingfilm and place in the fridge for 30 minutes

place the chicken, egg white, garlic clove and a generous amount of seasoning into a blender and blend until smooth

put the mixture into a piping bag, using a large nozzle

divide the dough into four and use a pasta machine to make thin sheets (on my machine I go up to 8 with 9 being my thinnest option)

sprinkle each sheet with flour and then cut the rounds using a pasta cutter

pipe the chicken mixture into the middle of each round, ensuring you leave enough space to seal the edges properly

wash the outside of each round you place on top of the round with mixture and seal well

bring a large pot of water to the boil, salt well and cook the ravioli for 5 minutes

put your butter and sage into a frying pan and heat, making sure you do not burn the butter. It should be a nice nutmeg brown