Chicken Ravioli

Ingredients

• 60 g flat parsley (1.5 bunches)
• 2 tbsp olive oil
• 1 egg
• Salt
• 150 g Spelt flour Type 1050
• 100 g chicken breast fillet
• 40 g smoked chicken breast fillet (sliced)
• 60 g spring onions (3 spring onions)
• 30 g low-fat quark
• 0.5 tsp pink peppercorns
• ground coriander
• 250 g yellow cherry tomatoes
• 250 g red cherry tomatoes
• 80 ml classic vegetable broth
• 1 tsp Honey

Instructions

1. 1.

   Wash one bunch of parsley, shake dry, pluck leaves and roughly chop. Add 1 tsp olive oil, 1 tbsp water and the egg to a tall container. Blend with an immersion blender until smooth and lightly salt.

2. 2.

   Add the parsley puree to the flour in a mixing bowl. Stir briefly with the dough hooks of a hand mixer and knead into a firm dough. Wrap in plastic wrap and let rest at room temperature for 45 minutes.

3. 3.

   Meanwhile, rinse the chicken breast fillet, pat dry and finely dice with a large knife.

4. 4.

   Dice the smoked chicken breast as well. Both can be finely chopped with a large knife or a food processor and placed in a bowl.

5. 5.

   Wash and trim the spring onions. Finely chop the white part of one onion, set aside the rest.

6. 6.

   Mix the chopped spring onion and quark into the chicken meat. Grind peppercorns and a pinch of salt in a mortar and add. Season the chicken mixture with coriander and salt.

7. 7.

   Cut the ravioli dough in half; wrap one half in plastic wrap. Roll out the other half on a pasta machine as thinly as possible to about 90 x 14 cm, dusting lightly with flour between passes. Cut the rolled dough in half again and place one half on a lightly floured surface.

8. 8.

   Spread half of the poultry mixture onto the dough in even intervals so that 14 ravioli form. Brush gaps thinly with water. Place the second rolled dough half over it and press edges together, avoiding air bubbles.

9. 9.

   Cut 14 square ravioli with a serrated pasta cutter and place on the floured work surface. Repeat with remaining dough and chicken mixture.

10. 10.

    Wash cherry tomatoes and halve them. Wash remaining parsley, shake dry, pluck leaves, set aside some leaves, cut the rest into very thin strips.

11. 11.

    Heat remaining oil in a large pan. Slice remaining spring onions into thin rings and sauté with tomatoes over medium heat for 3 minutes covered.

12. 12.

    Add broth and parsley strips, bring to a boil. Season with salt, pepper and honey to taste.

13. 13.

    Drop ravioli into plenty of boiling salted water and cook until al dente about 5 minutes. Drain and let rest. Toss with the tomato mixture, garnish with remaining parsley and serve.