Chicken Ravioli

Cook the soup chicken with the soup vegetables cut into cubes and the quartered onion in plenty of water for about 45 minutes. Remove the soup chicken and vegetables from the broth and allow to cool. Remove all meat from the chicken and place in a blender. Top up the cream and mix everything into a smooth farce. In the meantime, knead the eggs, oil and salt into a smooth dough. Fill the dough in a freezer bag and let it rest for approx. 35 - 40 minutes. Salt according to taste and season with the herbs (chilli, oregano or whatever). Divide the ravioli dough in half. Use a kitchen roll to roll out both halves as thinly as possible. Spread small piles on a ravioli plate with a spoon. Brush the gaps with water. Now place the other plate on top and press down lightly. Cut into pieces and press the edges with a fork. Let it steep in plenty of boiling salted water for about 10 minutes. Finely chop the soup vegetables and add to the chicken broth with the peas. Take the ravioli out of the water, drain and place three to five pieces on a deep plate. Top up with the chicken stock and garnish with fresh chopped parsley.