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1. For the pasta: Mix the flour, 1 egg, 1 tablespoon of water and the olive oil until a dough is formed.
2. Divide into two pieces.
3. Roll each piece out on floured surface into a large rectangle.
4. Mix remaining egg and water together with whisk.
5. Brush on one side of each piece of pasta.
6. For the Filling: Mix the cooked chopped chicken with the filling ingredients until well mixed.
7. Place 1 1/2 teaspoons of filling 2 inches apart on pasta sheets to make a "grid" of filling.
8. Place second piece of pasta over this.
9. Put egg washed sides together.
10. Cut into ravioli using a knife or ravioli cutter.
11. Seal the ravioli by pressing edges with a fork.
12. Flour well and set aside.
13. For the Sauce: Reduce the wine, fresh cracked black pepper, bay leaf and shallots over high heat until nearly dry.
14. Add the chicken stock and reduce until reduced to about 1/4 cup.
15. Add the cream and mustard.
16. Whisk and reduce until sauce is very thick.
17. Keep warm.
18. Place the ravioli in boiling water.
19. They are cooked when the float to the top.
20. To serve. Place ravioli on top of sauce on plate.
21. Top ravioli with chutney.
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