Chicken Soup with Chicken Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 40.97 g | (42 %) | ||
| Fat | 21.33 g | (18 %) | ||
| Carbohydrates | 68.83 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
| Vitamin A | 115.56 mg | (14,445 %) | ||
| Vitamin D | 1.39 μg | (7 %) | ||
| Vitamin E | 3.54 mg | (30 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.41 mg | (145 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 34.56 μg | (12 %) | ||
| Pantothenic acid | 0.77 mg | (13 %) | ||
| Biotin | 0.59 μg | (1 %) | ||
| Vitamin B₁₂ | 1.09 μg | (36 %) | ||
| Vitamin C | 1.72 mg | (2 %) | ||
| Potassium | 500.36 mg | (13 %) | ||
| Calcium | 76.66 mg | (8 %) | ||
| Magnesium | 24.4 mg | (8 %) | ||
| Iron | 4.02 mg | (27 %) | ||
| Iodine | 44.19 μg | (22 %) | ||
| Zinc | 0.78 mg | (10 %) | ||
| Saturated fatty acids | 3.28 g | |||
| Cholesterol | 184.53 mg |
Ingredients
- Ingredients
- 350 grams Pastry flour
- 3 eggs
- salt
- 4 Tbsps olive oil
- 1 egg white (for brushing the dough)
- 300 grams Chicken breasts
- 1 garlic clove
- 1 stalk Celery
- 1 Tbsp freshly chopped parsley
- freshly ground peppers
- Pastry flour for the work surface)
- 1 l Chicken broth
- freshly grated Nutmeg
- Celery (for garnish)
Preparation steps
For the dough: Place the flour on a pastry board and make a depression in the middle. Break the eggs into the depression, whisk, season with salt, pour in the olive oil.
With your fingers, gradually mix in the flour from the edge until incorporated. Knead the dough well until it is smooth and elastic. The amount of flour may vary depending upon the weather, add more flour or a little cold water if needed. Wrap in a dampened cloth and let stand 30 minutes at room temperature.
For the filling: Rinse the chicken, pat dry and finely chop. Peel and finely chop the garlic. Rinse and remove the strings from the celery and finely dice. In a bowl, combine the chicken, galric, celery and parsley, season with salt and pepper and mix.
Divide the dough into portions and roll 2 mm (approximately 1/8-inhc) thin on a floured surface or with the pasta machine. Spoon the filling by teaspoons onto one-half of the dough, spacing the teaspoons a couple of inches apart. Lightly beat the egg white and brush the dough in between the filling with the egg white. Top with the remaining half of the dough and press fold in between the filling. Cut the ravioli with fluted pizza cutter.
In a large saucepan bring the stock to the boil, season with salt and pepper. Add the ravioli and cook 3-4 minutes or until they bob to the surface.
Ladle into bowls and serve with a little nutmeg. Garnish with celery leaves.
