Tortellini with chicken, dried tomatoes and garlic filling

Ingredients for 4 servings:

• 400 g flour
• 1 pinch of salt
• 4 m.-sized eggs
• 2 tbsp olive oil
• 350 g chicken breast fillet(s)
• ½ jar tomatoes
• 2 m.-sized eggs
• 1 bulb(s) garlic, Chinese
• Breadcrumbs, as needed
• 1 pinch(s) lemon pepper
• 1 pinch(s) onion powder
• 2 tbsp oil

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

a fine meal for guests

For the pasta dough: Knead the semolina or flour with salt, eggs, and olive oil until smooth. The dough should no longer be sticky, but should still be stretchable. Wrap the dough in cling film and let it rest for 1/2 hour to become pliable and ready to handle. In the meantime, prepare the filling: If you have a meat grinder, you can grind the chicken, garlic, and tomatoes through a finer grinder. Otherwise, chop or finely dice the ingredients using a food processor or by hand. Then add the remaining ingredients and breadcrumbs as needed and knead until smooth. Now, by hand or machine, roll out the pasta dough and cut into squares approximately 5×5 cm. Place a teaspoonful of the filling in the center of the squares and roll up from the corner. Briefly dip one end of this roll into a glass of cold water. Now you can shape the tortellini into a round shape using your finger. The ends will stick together thanks to the water. Place the finished tortellini on a well-floured baking sheet. The tortellini can now be cooked in salted water with 4 tablespoons of oil. Cooking time fresh: approximately 4-5 minutes. If you want to store them, you can pre-dry them in the oven at around 70 degrees Celsius to prevent them from sticking together, and then freeze them in portions. Cooking time dried or frozen tortellini: approximately 12 minutes. Simple sauces such as a simple tomato sauce or a cream sauce go well with them, as they enhance the tortellini’s delicious flavor rather than overpowering it.