Homemade tortellini stuffed with chicken liver

Name: Homemade tortellini stuffed with chicken liver - Tatiana A.
Ingredients: For the dough: 2 large eggs; 200 g flour; salt; 1 teaspoon dried basil; 1 teaspoon oregano. For the liver paste: 200 g chicken liver; 1 small onion; olive oil; 3 cloves of garlic; pepper and salt; 1; 2 tablespoons grated cheese. For the tomato sauce: 2 large tomatoes; 150; 200 g ham; 1 small red onion; dried basil; 2 tablespoons tomato paste; pear; salt.

Pasta/Pizza - Homemade tortellini stuffed with chicken liver by Tatiana A. - Recipia

Homemade Tortellini Filled with Chicken Liver When I have time to make pasta at home, I sometimes choose tortellini filled with chicken liver. The dough is simple, made from eggs and flour, while the filling is prepared from cooked livers with onion, garlic, and a bit of cheese. After boiling, the tortellini are served with a sauce made of tomatoes, ham, and onion. The dough can be rolled out using a pasta machine or a rolling pin if you're working by hand. Quick Info Total Time: not specified exactly in the original recipe; preparation includes 20 minutes for kneading the dough, 10-15 minutes for cooking the liver, approximately 20 minutes for boiling the tortellini, and about 9 minutes for the sauce. Preparation Time: approximately 20 minutes for the dough and forming the pasta, plus the time needed for preparing the filling and sauce. Cooking Time: 10-15 minutes for the chicken liver, 20 minutes for the tortellini, and about 9 minutes for the sauce. Servings: the number is not specified; it depends on the size of the tortellini and the amount served. Difficulty: medium, especially due to rolling out the dough and forming the tortellini. Recipe Type: homemade pasta with chicken liver filling and tomato sauce. Ingredients For the dough 2 large eggs 200 g flour salt 1 teaspoon dried basil 1 teaspoon oregano For the liver filling 200 g chicken liver 1 small onion olive oil 3 cloves of garlic salt and pepper, to taste 1-2 tablespoons grated cheese For the tomato sauce 2 large tomatoes 150-200 g ham 1 small red onion 2 tablespoons tomato paste dried basil salt and pepper, to taste For boiling water salt a bit of olive oil Preparation Method 1. Preparing the dough Place the flour on the work surface and add the eggs, salt, dried basil, and oregano. Mix the ingredients, then knead the dough for about 20 minutes. The work surface can be sprinkled with flour to prevent the dough from sticking. Knead until the dough becomes elastic. There is no need to add a lot of flour at once; just use as much as necessary for working on the surface. 2. Rolling out the pasta Pass the dough through the pasta machine until the sheet is well rolled out and thin. If you don’t have a pasta machine, you can roll it out with a rolling pin. After rolling, cover the sheet with plastic wrap. This step is important to prevent the dough from drying out while you prepare the filling. 3. Preparing the liver filling Clean the onion, chop it finely, and sauté it in a bit of olive oil. Add the well-washed chicken liver and let it cook for about 2 minutes in the oil. Then pour in a little water and let the liver simmer for 10-15 minutes until the water reduces. The livers should be cooked before being turned into a paste. Place the liver in a bowl, add the 3 cloves of garlic, and blend everything with an immersion blender until you achieve a creamy consistency. Season with salt and pepper to taste, then fold in the grated cheese. 4. Forming the tortellini Place the sheet of dough on the work surface and cut out circles using a glass or a smaller cup. Put a small amount of liver filling in the center of each circle. Fold the dough over and seal the edges well, then shape the tortellini. It’s important that the edges are sealed so that the filling doesn’t leak out during boiling. 5. Boiling the pasta Bring water to a boil and add salt and a bit of olive oil. When the water starts to boil, add the tortellini. In the original recipe, the tortellini are boiled for about 20 minutes. After boiling, remove them and serve with the tomato sauce. 6. Preparing the sauce Clean the red onion and chop it finely. Sauté it in olive oil for about 2 minutes. Add the ham cut into small cubes and cook for another 2 minutes. Dice the tomatoes and add them over the onion and ham. Add the 2 tablespoons of tomato paste and dried basil. Stir continuously for about 5 minutes, then adjust the sauce with salt and pepper. Pour it over the boiled tortellini and serve the dish hot. Why I Make This Recipe Often This recipe is useful when I want homemade pasta but without a complicated filling. The liver paste is quick to prepare once the livers are cooked, and the dough can be rolled out by hand. Another advantage is the flexibility. The tortellini can be filled with other ingredients, not just chicken liver. The tomato and ham sauce is hearty, but the pasta can also be served with any other available sauce. Tips Knead the dough enough until it becomes elastic. If left uncovered, it will dry out, making it harder to cut and seal. Cover the sheet with plastic wrap immediately after rolling. Work with small portions of dough at a time, keeping the rest covered. Blend the liver well so that the filling is as smooth as possible and can be easily placed in the center of the circles. Don’t put too much filling in each tortellini. An excessive amount makes sealing difficult and can lead to the pasta opening in the water. Check the edges after forming and press them well. If the dough doesn’t stick, lightly moisten the edge before sealing. Substitutions If you don’t have a pasta machine, the dough can be rolled out with a rolling pin, as indicated in the recipe. The chicken liver can be replaced with another filling, as the tortellini can be filled according to preference. The recipe source mentions that using liver is not mandatory. In the sauce, the ham can be chosen based on what you have on hand, while keeping the indicated quantity of 150-200 g. Variations For another version, you can change just the filling and keep the same dough. You can make tortellini with other ingredients without altering the method of rolling and shaping the pasta. The sauce can remain the same with tomatoes, onion, and ham, or it can be replaced with another sauce, as the recipe allows serving the tortellini with the desired sauce. Serving Ideas Serve the tortellini immediately after boiling, with the tomato sauce on top. The cheese in the filling already adds flavor, and the sauce with tomatoes, ham, and basil completes the dish. If you prepare the sauce beforehand, keep it separate and mix it with the pasta only at serving time. This way, the tortellini won’t sit in the sauce longer than necessary. Frequently Asked Questions Can I roll out the dough without a pasta machine? Yes. The dough can be rolled out with a rolling pin. The sheet should be as thin as possible and covered until you prepare the filling to prevent it from drying out. Is it mandatory to use chicken liver? No. The recipe states that tortellini can be filled with any other mixture. Chicken liver is just the filling used here. How long do you boil the tortellini? In the original recipe, boiling takes about 20 minutes in salted water with a bit of olive oil. After this time, the pasta is removed and served with sauce. Why is the sheet covered with plastic wrap? The wrap prevents the dough from drying out while you prepare the filling. A dried dough is harder to cut and seal. Can I serve the tortellini without the tomato sauce? Yes. The tortellini can be served with any sauce you like. The tomato and ham sauce is the version presented in this recipe. Nutritional Values The values are estimated since the amount of oil is not specified, and the number of servings depends on the size of the tortellini. For the entire recipe, including the dough, filling, and sauce, the dish may have approximately 1,750-1,900 kcal, 105-115 g protein, 180-195 g carbohydrates, and 60-70 g fat. If the dish is divided into 4 servings, one serving would have approximately 440-475 kcal, 26-29 g protein, 45-49 g carbohydrates, and 15-18 g fat. These values can vary depending on the type of ham, the amount of cheese, and the oil used for cooking. Storage and Reheating The tortellini are best served immediately while the dough is fresh and the filling is warm. If there are leftovers, keep them covered in the fridge, separate from the sauce if possible. Reheat them gently along with the sauce in a pan or pot, stirring carefully to avoid breaking them. For the best texture, avoid keeping them for too long after boiling.

Homemade tortellini stuffed with chicken liver

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