Onion ravioli baked with chicken breast

Description

These delicious dumplings-ravioli stuffed with onion filling has an amazing property - on the one hand, they are tender and soaked in a broth with chicken, and on the other they have a crispy crust. I made them to surprise the husband on the basis of making Italian dumplings-ravioli. Don't know what would be said by the Italians, but to us it was delicious. I think this dish is perfect as a main course on the holiday table.

Ingredients

Flour

250-275 г
Bran

1 ст. л.
Yogurt

150 мл
Salt

1/2 ч. л.
Soda

1/2 ч. л.
Onion

1/2 шт
Chicken egg

1 шт
Flour

2 ст. л.
Cheese

4 ст. л.
Chicken breast

1 кг
Water

100 мл
Spices

Cooking

Wash chicken Breasts and dry with paper towel. I must say that would have a breast cut into small pieces, but my mistake I realized too late, when to fix anything (about your mistake, I will write further). Bow grind in a blender (or processor), the smaller the cut, the more juice for marinating the Breasts.

Add in onion salt and spices and RUB this mixture into the chicken Breasts, then put it to marinate for 2-3 hours in the refrigerator.

When the 2-3 hours I already almost at the end, take the paste. Sift flour with bran, add to them salt and soda. Pour into the dry mix yogurt and knead the dough, as dumplings. Perhaps the flour will take more, maybe less - it depends on the flour. Cover with a bowl or cling film and leave to rest on the table for 10-15 minutes. This step, I rush to remove it and forgot. Going to start this dough, be sure a photo will do. Next, we take out our breast from the refrigerator and carefully remove the whole onion marinade - this is our filling. Add to the egg and 2 tbsp flour.

I wanted a soft filling, something reminiscent of a souffle, so I added 4 tbsp of soft cheese.

Then roll out the pastry on the table (the best course in the form of a rectangle) and divide it into two equal halves.

On one half put the filling, onion mixture slightly spread, but it's not terrible. The main thing that was left sufficient gaps.

Gently close the onion mixture to the second half of the test, old to it as tightly as possible "enveloped" stuffing.

Then hand go through all the gaps between the onions, thus sealing the filling. Pizza knife cut the dough for our ravioli.

The remnants of the filling, roll the breast. And put it on a baking sheet in the oven. I have such yet, so I laid in the miracle oven.

Pour a little bit of water. Spread over the meat ravioli. Here and found my mistake. Ravioli should be put so that they do not touch each other or they will stick together. And this can be done, if the meat is cut into pieces lies evenly. I have to wonder the furnace was not enough space, so they don't all fit (I had to put on top of each other), and some during baking just rolled with Breasts. In the end, ravioli mercilessly stuck together. However the taste is not affected. But to repeat my mistakes still not worth it.

Our dish bake in preheated oven for 40 minutes at 180 degrees. At the end of cooking you can close the pan with foil to the ravioli were not burned, and slightly reduce the temperature.

Gently remove with a meat ravioli so as not to damage the stuffing, the lower side they will be very tender. Serve and be served. Things are finally described (sighed with relief). Bon appetit.

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