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🍝 Chicken Pasta Pockets with Tomato Sauce

529 kcal · 30 min · 4 servings

Chicken Pasta Pockets with Tomato Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Add both types of flour to a large bowl.
  2. 2. Add 4 eggs, 2 tablespoons of olive oil, a large pinch of salt, and 3 to 4 tablespoons of water.
  3. 3. Knead the mixture with the dough hooks of a hand mixer until you have a smooth, firm dough.
  4. 4. If the dough seems too dry, knead in a little more water.
  5. 5. Sprinkle some flour on your work surface.
  6. 6. Place the dough on the surface and knead it vigorously for 5 minutes with lightly floured hands.
  7. 7. Wrap the dough in cling film.
  8. 8. Let the dough rest in the refrigerator for 1 hour.
  9. 9. Toast the pine nuts in a non-stick pan without fat until light brown.
  10. 10. Let the pine nuts cool on a plate.
  11. 11. Roughly chop the cooled pine nuts with a large knife.
  12. 12. Rinse the chicken breast fillet and pat it dry.
  13. 13. Finely chop the meat with a large knife.
  14. 14. Alternatively, you can pass the meat through the medium disc of a meat grinder.
  15. 15. Rinse the orange with hot water and dry it.
  16. 16. Finely grate the orange zest.
  17. 17. Finely grate the Parmesan as well.
  18. 18. Add the orange zest, pine nuts, chicken fillet, ricotta, and 1 egg to a bowl.
  19. 19. Season the mixture generously with salt and pepper.
  20. 20. Mix all ingredients well.
  21. 21. Take the dough out of the foil.
  22. 22. Cut the dough into 4 equal parts.
  23. 23. Roll one part into thin dough sheets using a pasta machine.
  24. 24. Dust the dough with a little flour in between to prevent sticking.
  25. 25. Lay the dough sheets out on a lightly floured work surface.
  26. 26. Cover the dough sheets with cling film.
  27. 27. Separate the remaining egg and whisk the egg white in a small bowl.
  28. 28. Use the egg yolk for something else.
  29. 29. Distribute the chicken-ricotta mixture with a spoon onto half of the dough sheets.
  30. 30. Make sure the portions are not too large.
  31. 31. Keep a distance of 3 to 4 centimeters between the portions.
  32. 32. Brush the spaces between the portions thinly with the whisked egg white.
  33. 33. Place the remaining dough sheets precisely on top.
  34. 34. Gently press the dough flat over the fillings.
  35. 35. Carefully press the dough between the fillings and at the edge using the sides of your hands.
  36. 36. Ensure that as little air as possible remains in the pasta pockets.
  37. 37. Cut square pasta pockets from the dough sheets.
  38. 38. Use a pizza cutter or a sharp knife for this.
  39. 39. Dust a baking tray with semolina.
  40. 40. Place the pasta pockets on the tray.
  41. 41. Chill the pasta pockets.
  42. 42. Cut out the stem areas of the tomatoes in a wedge shape.
  43. 43. Dip the tomatoes briefly into boiling water.
  44. 44. Shock the tomatoes with cold water.
  45. 45. Peel the skin off the tomatoes.
  46. 46. Quarter the tomatoes.
  47. 47. Core the tomatoes.
  48. 48. Dice the tomatoes finely.
  49. 49. Peel the ginger.
  50. 50. Finely chop the ginger.
  51. 51. Peel the onions and garlic.
  52. 52. Finely dice the onions and garlic.
  53. 53. Set a large pot of plenty of salted water to boil.
  54. 54. Heat the remaining oil in a heavy-bottomed pot.
  55. 55. Sauté the ginger, onions, and garlic over low heat for 3 to 4 minutes until translucent.
  56. 56. Add the tomatoes.
  57. 57. Continue to simmer everything over low heat, stirring frequently, for 12 to 15 minutes.
  58. 58. Add the pasta pockets to the boiling salted water.
  59. 59. Cook the pasta pockets for about 8 minutes.
  60. 60. Lift the pasta pockets out with a slotted spoon.
  61. 61. Let the pasta pockets drain.
  62. 62. Serve the pasta pockets with the tomatoes.
  63. 63. Garnish the dish with basil strips if desired.

Nutrition per serving