Ingredients
1chicken breast half,skinless, boneless
1onion,chopped
½cupcheddar cheese,cubed
2½cupsall-purpose flour
3eggs
1cupwater
1egg
1tbspwater
Preparation
Lightly grease a large skillet, then cook chicken until no longer pink. Remove and reserve.
In a food processor, place the onion and puree. Then, add the cheese, and puree. Add the chicken, then puree until combined.
In a large bowl, add the flour and make a well in the center. Add the eggs, mix well, then add the water and adjust with flour and water as needed. The dough should be elastic, but not sticky.
In a small bowl, beat 1 egg and add 1 tablespoon of water.
On a floured surface, roll out dough until it is ¼-inch thick or almost paper thin. Cut out 2-inch circles and brush with the egg and water mixture.
Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal by crimping the edge.
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 2 to 3 minutes or until al dente, then drain.
Serve a la carte or with a sauce, and enjoy!
