Make the pasta by combining the flour and 5 egg yolks in the food processor on high speed for 1 minute. Once it starts to resemble breadcrumbs, stop the machine, or add the extra egg yolk if the dough appears to dry. Wrap in plastic and put in the fridge to rest for 1 hour before use.
Roughly dice the chicken and chill for 20 minutes. When the chicken is very cold, place in a food processor, season with salt and pepper, and process to puree. Add the cream in a steady stream taken no more than 30 – 40 seconds otherwise the cream will be over worked. 
For the tomato fondue, peel and dice the tomatoes. In a medium saucepan, heat the oil and cook the chopped shallots for 4 minutes without letting them brown. Add the tomatoes and cook for a further 1 minute until they have softened but still have a little structure left in the flesh. Remove from the heat, stir in the coriander and season to taste. 
Place both cheeses and the chives in a mixing bowl and mix well. Add the chicken mousse, being careful not to over work it as this will split the mousse. Chill for 2 hours. 
Roll out the pasta dough as thin as you can and using a pastry cutter, cut into rounds. Fill a disposable piping bag with the cheese mixture and pipe the mousse in a mound on half the pasta rounds. Lay the remaining pasta disk on top of the mousse, sealing the edges, ensuring that all the air is expelled.
Place a large pan of water on the stove with a scant hand full of salt and bring to a gentle simmer. Place a pastry cutter or mould ring on your serving plates and divide the tomato fondue between them. 
Carefully place the ravioli into the simmering water and cook them for 7 -8 minutes until firm. When the ravioli are cooked remove them from the water and place them on a clean towel or some kitchen paper to drain briefly. 
Place the ravioli on top of the tomato fondue and drizzle a little of your favourite dressing around the plate.
Buy Kilree Goats Cheese here