Swabian Ravioli with Chicken Filling on Vegetable Strips

Dough: Mix the butter with the egg and salt until creamy. Strain the curd, knead together with the flour and add to the butter-egg yolk mixture form. Stir until smooth and rest in the refrigerator. Roll out the dough on a floured surface to about 2 mm thick, sweep off the flour. Brush with egg yolk and evenly distribute the meat filling in heaps on top. Place a second sheet of dough on top, press down well and cut out with a cookie cutter. Press the edges firmly with a fork repeatedly.

Stuffing: put the chicken breasts through the middle disk of the meat grinder. Remove the skins from the garlic, peppers, shallots and ginger and finely dice. Heat the oil in a frying pan and fry the vegetable cubes in it. Cool and add to the meat with the egg yolks, salt and coriander. mix everything together well and pull a tiny bit.

Vegetable strips: Peel the carrots and celery and cut into tender strips with the leek. Put the vegetable strips in a steamer insert. Season with salt and pepper.

Stew: Sauté the diced shallots and minced garlic in lime flavored olive oil. Add the lemongrass and thyme, deglaze with the white wine and balsamic vinegar. Add the clear soup and bring to a boil. Season with salt and pepper.

Place the dumplings on top of the vegetable strips and place the steamer insert on top of the broth and cover with a lid. Steam everything together

Steam for 10 to 15 min.

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