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If you're looking for a unique twist on traditional pasta, Cheesy Hatch Chili Pasta Pockets are a delightful option that marries the comforting textures of homemade pasta with the vibrant flavors of Hatch chilies. These savory pockets offer an enticing combination of rich cheeses and spicy chilies, creating a dish that is both indulgent and exciting. Perfect for family meals or gatherings, these pasta pockets are sure to impress with their deliciousness and homemade charm.

Cheesy Hatch Chili Pasta Pockets

Discover the delicious world of Cheesy Hatch Chili Pasta Pockets, a unique twist on traditional pasta that combines homemade goodness with vibrant flavors. Filled with rich cheeses and the distinctive kick of Hatch chilies, these savory delights are perfect for family dinners or gatherings. Learn to make your own pasta dough and create mouthwatering pockets that celebrate creativity in the kitchen. Elevate your meals with this fun, flavorful culinary adventure!
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Ingredients
  

2 cups all-purpose flour

1 large egg

1/2 teaspoon salt

1 tablespoon olive oil

1/4 cup water (adjust as needed)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/2 cup roasted Hatch green chilies, chopped (mild or hot based on preference)

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

Salt and pepper, to taste

1 cup marinara sauce (for serving)

Fresh basil, for garnish (optional)

Instructions
 

Make the Pasta Dough:

    - In a large bowl, mix the flour and salt together. Make a well in the center and add the egg and olive oil. Gradually mix in the flour from the edges of the well using a fork or your fingers.

      - Once a shaggy dough forms, add water a little at a time until the dough comes together. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

        Prepare the Filling:

          - In a mixing bowl, combine the ricotta, mozzarella, cheddar, chopped Hatch chilies, garlic powder, smoked paprika, and season with salt and pepper. Mix everything until well combined.

            Roll Out the Dough:

              - After resting, divide the dough into two parts. Roll out one part on a floured surface until it's about 1/8 inch thick. Repeat with the second piece if needed.

                Form the Pasta Pockets:

                  - Using a round cutter or a glass, cut out circles from the rolled dough (about 3-4 inches in diameter).

                    - Place a small spoonful of the cheese and chili filling in the center of each circle. Be careful not to overfill.

                      - Moisten the edges of the dough circle with a bit of water. Fold the dough over to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for an added seal and decoration. Repeat for remaining circles.

                        Cook the Pasta Pockets:

                          - Bring a large pot of salted water to a gentle boil. Carefully drop the pasta pockets into the water in batches (do not overcrowd). Cook for about 3-4 minutes or until they float to the top and are al dente.

                            - Using a slotted spoon, remove the pockets and place them on a serving plate.

                              Serve:

                                - Heat Marinara sauce in a small saucepan. Serve the pasta pockets drizzled with warm marinara sauce or on the side for dipping.

                                  - Garnish with fresh basil if desired.

                                    Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings