Tortellini in tomato sauce
5 servings
35 minutes
Tortellini in tomato sauce is a classic of European cuisine that comes from sunny Italy. The delicate dough wrapped around juicy chicken filling with herbs creates an amazing contrast of textures. The tomato sauce, rich in the aromas of garlic, sweet pepper, and fresh herbs, gives the dish a velvety depth of flavor reminiscent of warm Mediterranean evenings. This dish is perfect for both family dinners and festive tables. It not only delights the eye with its elegant shapes but also offers a rich gastronomic experience that reveals the full palette of flavors from the soft dough, tender meat, and rich sauce. Tortellini can be enjoyed as a standalone dish or complemented with a glass of light white wine for a true celebration of taste.
1
For the minced meat, finely chop the meat, mix it with finely chopped greens and 1 very finely chopped onion, season with salt and pepper, and knead until homogeneous.
- Chicken fillet: 500 g
- Green: to taste
- Red onion: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
For the test, sift the flour into a bowl (or on 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 two knives with flat blades.
- Wheat flour: 500 g
- Chicken egg: 3 pieces
- Olive oil: 2 tablespoons
- Water: 5 tablespoon
3
Then knead a smooth and elastic dough by hand. Add water as needed. Cover the prepared dough with a damp cloth and leave it at room temperature for 30-40 minutes.
- Water: 5 tablespoon
4
Sprinkle some flour on the work surface, separate a quarter of the dough, and roll it out into a thin layer. Roll from the center to the edges. Leave 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.
- Wheat flour: 500 g
5
Place 0.5 teaspoons of meat filling on each circle, trying to position the filling closer to one edge. Moisten half of the circle with a wet brush, fold it into a crescent shape, and press the edges tightly. Wrap the crescent around your finger and connect the tips. Moisten the tips with water beforehand.
- Chicken fillet: 500 g
6
Boil water in a large pot. When the water boils, add 1-2 tablespoons of vegetable oil. Cook the tortellini in portions until ready, scoop them out with a slotted spoon, transfer to a plate, and cover with a lid.
- Water: 5 tablespoon
- Olive oil: 2 tablespoons
7
For the tomato sauce served with tortellini, heat olive oil in a deep skillet and sauté finely chopped garlic. Then add chopped red onion and bell pepper. Blend the tomatoes in their juice and pour into the skillet. Cook for about 5 minutes, season with salt, ground pepper, and add finely chopped herbs. Dissolve cornstarch in 1 tablespoon of cold water and pour it into the tomato sauce. Stir and remove the sauce from heat. Now take the cooked tortellini and place them in the sauce.
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
- Red onion: 2 pieces
- Tomatoes in their own juice: 1 jar
- Green: to taste
- Salt: to taste
- Ground black pepper: to taste
- Starch: 1 teaspoon
- Water: 5 tablespoon