Tortellini in Tomato Sauce

Pasta and Pizza | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Tortellini in Tomato Sauce

Ingredients

Skin-On Chicken Breasts - 17.6 oz
Spanish onions - 2 pieces
Wheat Flour - 17.6 oz
Chicken Egg - 3 pieces
Olive Oil - 2 tablespoons
Water - 5 tablespoons
Starch film - 1 teaspoon
Garlic - 3 cloves
Herbs - to taste
Salt - to taste
Ground Black Pepper - to taste
Crushed Tomatoes in Their Own Juice - 1 can

Step by Step guide

Step 1

For the filling, finely chop the meat, mix it with finely chopped herbs, 1 very finely chopped onion, season with salt and pepper, and knead until homogeneous.

Step 2

For the dough, sift the flour into a bowl (or onto a work surface), make a well in the center, and pour in the egg, oil, and 3 tablespoons of cold water. Mix the ingredients using 2 knives with flat blades.

Step 3

Then knead the dough by hand until smooth and elastic. Add water as needed. Cover the finished dough with a damp cloth and let it rest for 30–40 minutes at room temperature.

Step 4

Sprinkle a little flour on the work surface, take a quarter of the dough, and roll it out into a thin sheet. Roll from the center to the edges. Keep the remaining dough in the bowl, covered with a damp cloth, to prevent it from drying out. Use a glass or cutter to cut out circles with a diameter of 3–4 cm.

Step 5

Place 0.5 teaspoon of meat filling on each circle, trying to place the filling closer to one edge. Use a damp brush to moisten half of the circle, fold it into a crescent shape, and press the edges tightly. Wrap the crescent around your finger and join the tips. Moisten the tips with water beforehand.

Step 6

Boil water in a large pot. When the water boils, add 1–2 tablespoons of vegetable oil. Cook the tortellini in batches until done, remove with a slotted spoon, transfer to a dish, and cover with a lid.

Step 7

For the tomato sauce served with the tortellini, heat olive oil in a deep skillet and sauté the finely chopped garlic. Then add the chopped red onion and bell pepper. Blend the tomatoes in their own juice and pour into the skillet. Cook for about 5 minutes, season with salt, ground pepper, and add finely chopped herbs. Dissolve the starch in 1 tablespoon of cold water and pour it into the tomato sauce. Stir and remove the sauce from the heat. Now take the cooked tortellini and place them in the sauce.