Ravioli with Chicken Filling
In the case of the homemade ravioli, the spring-green pasta dough hides a filling made of low-fat chicken fillet and quark that is as delicious as it is figure-friendly - and makes the pasta pockets a particularly high-protein delicacy.
If you want a more intense taste of "bella Italia", simply use basil instead of parsley for the pasta dough.
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 118.9 μg | (198 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 ½ bunches smooth parsley (60 grams)
- 2 Tbsps olive oil
- 1 egg
- salt
- 150 grams Pastry flour
- 100 grams Chicken breasts
- 40 grams smoked Chicken breasts (in slices)
- 3 scallions (60 grams)
- 30 grams Quark
- ½ tsp pink peppercorns
- ground cilantro
- 250 grams yellow Cherry tomatoes
- 250 grams red Cherry tomatoes
- 80 milliliters Vegetable broth
- 1 tsp brown cane sugar
Preparation steps
Rinse half of the parsley, shake dry, pluck leaves and chop coarsely. Add to a tall vessel with 1 teaspoon olive oil, 1 tablespoon water and egg. Puree finely with an immersion blender and sprinkle with salt.
Put parsley puree in a mixing bowl with the pastry flour. With the dough hook of a hand mixer, briefly stir and knead into a firm dough. Wrap in plastic wrap and let rest at room temperature for 45 minutes.
Meanwhile, rinse chicken breast halves, pat dry and chop very finely with a large knife.
Chop smoked chicken breast finely with a large knife or in a mini food processor. Place chopped chicken breast and smoked chicken in a bowl.
Rinse and peel the scallions. Chop the white part finely and set aside the rest.
Mix chopped scallions and quark with the chicken meat. Grind peppercorns with a little salt in a mortar finely and add to the mixture. Season the chicken mixture with coriander and salt.
Divide ravioli dough in half and wrap 1 half in plastic wrap. Roll out the other half in a pasta machine as thin as possible to a size of about 90 x 14 cm (approximately 35 x 5 1/2 inches). Dust the dough lightly with flour in between rolling. Divide rolled out dough in half and place 1 half on the lightly floured work surface.
With a teaspoon, portion half of the chicken mixture at regular intervals over the dough to make 14 ravioli. Brush gaps lightly with water. Set the 2nd half of the rolled out dough on top and press the edges all around, avoiding air bubbles.
Cut 14 square ravioli with a serrated pastry wheel and place on a lightly floured surface. Process remaining dough and remaining chicken mixture in the same way.
Rinse and halve the cherry tomatoes. Rinse remaining parsley, shake dry and pluck the leaves, setting some leaves aside. Cut the rest into very thin strips.
Heat oil in a large skillet. Cut the remaining scallions into thin rings and cook with the tomatoes, covered, over medium heat for 3 minutes.
Add broth and parsley strips and bring to a boil. Season with salt, pepper and brown sugar.
Add ravioli to plenty of boiling salted water and cook until al dente, about 5 minutes. Strain and allow to drain. Mix with the tomato vegetable mixture, garnish with parsley and serve.