Corn Chicken Breast with Mushroom Cream Cheese Ravioli and Honey-vinegar Jus

5 from 5 votes
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 420 kcal



  • 5 Pc. Corn chicken breast
  • Salt
  • Pepper
  • Oil


  • 4 Pc. Egg yolks, fresh
  • 1 Pc. Whole egg
  • 300 g Flour
  • 2 tbsp Olive oil
  • Salt


  • 1 Pc. Onion
  • Mushrooms
  • Garlic cream cheese
  • Herbal cream cheese
  • Salt
  • Pepper


  • White wine
  • White wine vinegar
  • Honey
  • Salt
  • Pepper


Corn chicken breast:

  • Clean the corn chicken breast and remove the bones and excess skin. Then cook sous vide at 65 ° for about 60 minutes. Then the meat can be rubbed with salt and pepper on the skin side and fried in oil or butter (only on the skin side); until the skin is crispy.


  • For the sauce, attach the sections of the corn chicken breast with a little butter and deglaze with white wine. The sauce can be reduced a little and is seasoned with honey and white wine vinegar. Salt and pepper can be added as desired.


  • For the filling, the mushrooms and onions are chopped into small pieces, sautéed and seasoned with salt and pepper. The cream cheese can now be added to taste.

Pasta dough:

  • For the pasta dough, the flour is placed on the workplace and a hollow is created. The eggs, oil and salt are added to it. Then mix the mixture with a fork until it has a sticky consistency. If the dough is too dry, you can add an egg. If the dough is too runny, a little flour can be added.
  • Now you knead the mass until it gets a golden-yellow color. The dough is then put in the cold for about 30 minutes.
  • Then you process the dough through the pasta machine and cut out circles with a glass. The filling is put on a circle, the edge is brushed with a little egg yolk and a second circle is placed on top. The edge is then squeezed with a fork and the noodles are cooked for about 5 minutes.


Serving: 100gCalories: 420kcalCarbohydrates: 62gProtein: 8.6gFat: 15.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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