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🍽️ Chicken Ravioli with Parsley Sauce

595 kcal · 30 min · 4 servings

Chicken Ravioli with Parsley Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the bunch of parsley thoroughly and shake it dry.
  2. 2. Pluck the parsley leaves from the stems and chop them roughly.
  3. 3. Place the chopped parsley into a tall container.
  4. 4. Add 1 teaspoon of olive oil, 1 tablespoon of water, and one egg.
  5. 5. Puree the mixture with a hand blender until smooth.
  6. 6. Season the puree lightly with salt.
  7. 7. Place the parsley puree and the flour into a mixing bowl.
  8. 8. Mix the ingredients briefly using the dough hooks of a hand mixer.
  9. 9. Knead the mixture into a firm dough.
  10. 10. Wrap the dough tightly in plastic wrap.
  11. 11. Let the dough rest at room temperature for 45 minutes.
  12. 12. Rinse the chicken breast fillet under running water.
  13. 13. Pat the fillet dry with a kitchen towel.
  14. 14. Dice the chicken breast fillet very finely using a large knife.
  15. 15. Cut the smoked chicken breast into small pieces as well.
  16. 16. Finely chop both types of meat, either with a knife or in a food processor.
  17. 17. Place the chopped meat mixture into a bowl.
  18. 18. Wash and trim the spring onions.
  19. 19. Finely chop the white part of one spring onion.
  20. 20. Set aside the remaining part of the spring onion.
  21. 21. Mix the chopped spring onion with the chicken meat.
  22. 22. Add the quark (fresh cheese) to the meat mixture.
  23. 23. Grind peppercorns and some salt finely in a mortar.
  24. 24. Add the ground spice to the filling.
  25. 25. Season the chicken mixture with coriander and salt.
  26. 26. Divide the ravioli dough into two halves.
  27. 27. Wrap one half back in plastic wrap.
  28. 28. Roll out the other half very thinly using a pasta machine.
  29. 29. Aim for a target size of approximately 90 x 14 cm for the dough.
  30. 30. Lightly dust the dough with flour in between rolling.
  31. 31. Divide the rolled-out dough into two halves.
  32. 32. Place one half of the dough on a lightly floured work surface.
  33. 33. Take half of the poultry mixture.
  34. 34. Distribute the mixture with a teaspoon at even intervals on the dough.
  35. 35. Plan for 14 ravioli per dough half.
  36. 36. Brush the spaces between the mounds thinly with water.
  37. 37. Place the second rolled-out dough half on top.
  38. 38. Press the edges firmly all around.
  39. 39. Avoid creating air bubbles in the process.
  40. 40. Cut out 14 square ravioli using a fluted pastry wheel.
  41. 41. Place the finished ravioli on the floured work surface.
  42. 42. Process the remaining dough and the rest of the chicken mixture in the same way.
  43. 43. Wash the cherry tomatoes.
  44. 44. Halve the cherry tomatoes.
  45. 45. Wash the remaining parsley and shake it dry.
  46. 46. Pluck the parsley leaves.
  47. 47. Set aside a few small leaves.
  48. 48. Cut the rest of the parsley into very thin strips.
  49. 49. Heat the remaining oil in a large pan.
  50. 50. Slice the remaining spring onions into thin rings.
  51. 51. Add the spring onion rings and the tomatoes to the pan.
  52. 52. Stew the vegetables covered for 3 minutes over medium heat.
  53. 53. Add the broth and the parsley strips.
  54. 54. Bring the mixture to a boil.
  55. 55. Season the sauce with salt, pepper, and honey.
  56. 56. Add the ravioli to plenty of boiling salted water.
  57. 57. Cook the ravioli for about 5 minutes until al dente.
  58. 58. Drain the ravioli and let them drip dry.
  59. 59. Mix the ravioli with the tomato vegetables.
  60. 60. Garnish the dish with the remaining parsley.
  61. 61. Serve the ravioli warm.

Nutrition per serving