Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces.
Stack the prosciutto and finely chop.
Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined.
Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets.
Cut circles of pasta from the pasta strips using the cookie cutter.
Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center.
Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.