Pasta Pockets with Chicken Filling

Ingredients

• 200 g Whole Wheat Flour
• 200 g flour (Type 405 + extra for kneading)
• 5 eggs
• 4 tbsp olive oil
• Salt
• 30 g pine nuts
• 400 g chicken breast fillet
• 0.5 organic orange
• 20 g Parmesan cheese (1 piece)
• 75 g ricotta
• Pepper
• 1 Egg white
• grits (for kneading)
• 350 g ripe tomatoes
• 20 g ginger (1 piece)
• 3 small onions
• 2 Garlic cloves
• basil (to taste)

Instructions

1. 1.

   Combine both flours in a bowl. Add 4 eggs, 2 tbsp olive oil, a pinch of salt and 3–4 tbsp water. Mix with the dough hooks of an electric mixer until a smooth, firm dough forms (add more water if needed).

2. 2.

   Dust a work surface with flour and knead the dough on it for 5 minutes using lightly floured hands. Wrap in cling film and refrigerate for 1 hour.

3. 3.

   While the dough rests, toast pine nuts in a non‑stick pan without oil until light brown. Let cool on a plate and roughly chop with a large knife.

4. 4.

   Rinse the chicken breast fillet, pat dry and finely chop it with a large knife or feed through the middle blade of a meat grinder.

5. 5.

   Peel the orange hot, rub dry and grate its zest finely. Grate the parmesan similarly. Combine orange zest, pine nuts, chicken, ricotta and 1 egg in a bowl. Season well with salt and pepper and mix thoroughly.

6. 6.

   Remove dough from film, cut into 4 parts and roll each part into thin sheets using a pasta machine, sprinkling flour between passes to prevent sticking.

7. 7.

   Lay the sheets on a lightly floured surface and cover with cling film. Separate the remaining egg and whisk its white in a small bowl (reserve yolk elsewhere).

8. 8.

   Spoon the chicken‑ricotta mixture onto half of the dough sheets in portions about 3–4 cm apart, brushing the gaps thinly with the beaten egg white.

9. 9.

   Place the remaining dough sheets on top, aligning them exactly. Press gently over the fillings and along the edges with your hands to seal, ensuring minimal air pockets.

10. 10.

    Cut the assembled sheets into square pasta pockets using a pizza cutter or sharp knife. Sprinkle a baking tray with grits, place the pockets on it and chill.

11. 11.

    Trim the stems of the tomatoes in a wedge shape. Briefly blanch tomatoes in boiling water, shock in cold water and peel off the skins.

12. 12.

    Quarter the tomatoes, remove seeds and dice finely. Peel and finely chop ginger. Dice onions and garlic. Bring a large pot of salted water to boil.

13. 13.

    Heat remaining oil in a heavy‑bottomed pot over low heat. Sauté ginger, onions and garlic until translucent for 3–4 minutes. Add tomatoes and continue cooking on low heat, stirring frequently, for 12–15 minutes.

14. 14.

    Meanwhile, cook the pasta pockets in boiling salted water for about 8 minutes. Remove with a slotted spoon, drain and serve alongside the tomato sauce. Garnish with basil strips if desired.