Homemade tortellini

Ingredients for 4 servings:

• 500 g wheat flour
• 4 eggs
• e.g. olive oil
• n. B. Salt
• salt water
• 2 chicken breast fillets
• 1 slice(s) celeriac
• 2 large carrots
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 2 sprigs parsley, fresh
• some tomato paste
• 1 shot of red wine
• salt and pepper
• nutmeg
• Broth, granulated
• herbs, Italian
• 1 dash of cream
• 6 large beefsteak tomatoes
• 2 cloves garlic
• 2 m.-sized onion(s)
• 1 can of tomatoes, chopped
• 1 small red chili pepper(s), dried
• herbs, Italian
• Broth, granulated
• salt and pepper

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 40 minutes

with chicken and vegetable filling and fruity tomato sauce

For the pasta dough, place the flour and plenty of salt on a work surface and make a well in the center. Crack the eggs into the well, then mix the flour and eggs together. Once the dough is fairly firm, add olive oil as needed to create a smooth, non-sticky dough. Wrap the dough in aluminum foil and refrigerate. For the filling, peel the carrots and trim the celery and onions, then cut everything into small cubes. Trim the chicken breasts of any fat and tendons and dice them as well. Brown the vegetables in hot olive oil. After about 7-10 minutes, add the meat. Season everything with pepper, Italian herbs, and nutmeg, add a little tomato paste, and stir in. When the meat is cooked through, add the chopped garlic and chopped parsley and brown briefly again. Deglaze everything with a splash of red wine. Purée the finished mixture in a blender and add a splash of cream for better binding. Season with granulated stock, salt, and pepper. Roll out the dough thinly into strips using a pasta machine and cut out small circles using a glass. Place about half a teaspoon of filling onto each circle of dough, fold the circle in half and press the edge firmly together. Then press the two ends together diagonally upwards and press the excess edge down. Set the finished tortellini aside. For the sauce, make a cross-shaped cut in the beefsteak tomatoes with a knife and blanch them in hot water to loosen the skin. After about 5 minutes, rinse the tomatoes with cold water, peel the skin with a knife, cut out the stems, and hollow out the tomatoes. Cut the hollowed-out tomatoes into small pieces. Finely dice the onions and fry them in hot olive oil with the chili pepper. When the onions are translucent, add the finely chopped tomatoes and let them simmer. Season with the Italian herbs, add the thinly sliced ​​garlic, and after another 5 minutes, add the chopped canned tomatoes. Simmer the sauce with the lid on the pan for about half an hour, until it thickens. Meanwhile, add the tortellini to boiling salted water until the tortellini float to the top and are al dente. Season the sauce with salt, pepper, and granulated broth, and serve with the finished tortellini.