Corn Chicken Fillet with Crust, Ravioli with Spinach, Walnut, Goat Cheese in Sage Butter

Wash, dry and finely chop parsley. Put in a bowl and mix with the remaining ingredients and then knead well. Roll the mixture in cling film and place in the refrigerator for an hour before pressing it onto the fried chicken fillets.

Fry the chicken fillets hot and on each side for about 2 minutes and season with a little salt and chilli, then put them in a baking dish and press the crust onto them. Bake in the preheated oven at approx. 170 ° C top and bottom heat for 15 minutes.

Mix the semolina, flour, turmeric and egg with the dough hook of the hand mixer to form crumbly crumbs. Gradually add a little water and continue kneading. Finally, knead the crumble by hand into a firm dough. Form a ball and place in the foil in the cold for at least an hour.

After the resting time, knead the dough again by hand for 10 minutes and pass half of it through the pasta machine several times. Until the dough becomes supple after several runs. Reduce the distance between the rollers to the desired thickness (2-3 mm) and cut and shape as desired.

Using a round biscuit cutter, cut out small round shapes, fill and place a second plate on top, then press all around with a fork. Dust a plate with a little flour and put in the cold until they come into the boiling salted water for about 3-4 minutes. Then strain. Then do the same with the 2nd half.

Fry the chopped walnuts in a pan over medium heat until golden, add the honey, a little salt and chilli n.B. add and caramelize. Add the frozen spinach and deglaze with a dash of white wine, simmer the spinach over low heat and then fold in the goat cheese.

Evt. Season again with salt and chilli. The filling may taste slightly over-spiced, as it then goes very well with the rather sober pasta dough! Let the mixture cool before making the ravioli.

Melt the butter in a pan over medium heat and add the sage leaves, fry for one minute and add the drained ravioli and briefly toss through the pan.

Put all ingredients in a blender or puree with a magic wand to a homogeneous mass. Season to taste with salt, pepper and a little honey.

Cut and wash the spring onions, then blanch them with boiling water for 3-5 minutes. Quarter tomatoes, add the strained onions and sprinkle with olive oil, balsam and salt, pepper and honey as required. to taste.