Mix ricotta, egg, mortadella, Parmesan and shredded chicken thoroughly in a medium bowl. Season with nutmeg, salt and pepper. Cover and refrigerate until needed.

Pour the semolina onto a large work surface and form a well. Add the eggs and knead for approx. 10 minutes until a smooth, elastic dough forms. Wrap tightly in cling film and refrigerate for at least 30 minutes.

Divide the dough into approx. 8 pieces. Work with one piece at a time; keep the rest wrapped. Pass the piece through the pasta machine on the widest setting, then fold into thirds. Repeat 3 times.

Gradually reduce the setting and pass the dough through each stage until a long, thin sheet forms.

Lightly flour the work surface. Lay one pasta sheet flat, distribute spoonfuls of filling at even intervals. Place a second sheet on top. Press out any air around the filling, roll firmly with a small rolling pin, then cut out the ravioli. Place on a floured baking tray lined with parchment paper.

Bring a large pot of water to the boil and salt generously. Melt 30 g butter in a large pan over medium heat. Cook the ravioli for approx. 1–2 minutes until they float to the surface. Remove with a slotted spoon, drain briefly, and toss in the butter. Serve immediately on warmed plates, sprinkled with Parmesan.