TURKEY PASTA POCKETS:

FOR THE NOODLE DOUGH:
4 cups all-purpose flour
4 eggs, lightly beaten
4 egg yolks, lightly beaten
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon plus 1 teaspoon salt
FOR EGG WASH:
2 eggs, beaten together with 1 tablespoon water
FOR THE FILLING:
1/2 pound Dietz & WatsonŽ Herb Lemon Butter Breast of Turkey, shaved
1/2 pound Dietz & WatsonŽ Premium C-Sharp New York State Creamy Cheddar, shredded
1/2 cup plain bread crumbs
2 teaspoons dried mixed Italian herbs (oregano, basil & thyme), finely chopped
1/4 cup (1/2 stick) butter
2 cups prepared marinara sauce

TO MAKE THE NOODLE DOUGH:
Pour the flour into a medium bowl and mix in the eggs, egg yolks, oil, and salt. Using your hands, knead the dough until it comes together and can be formed into a stiff ball. (Alternatively, mix and knead the dough in the bowl of an electric mixer fitted with the paddle attachment.) Wrap the dough in plastic wrap, and set it aside to rest at room temperature for 1 hour.

Lightly four a work surface and roll pasta dough out to 1/8-inches thick. Using a plate as a die, cut out six (7 1/2-inch) circles.

TO FILL THE PASTA:
Brush the edges of each circle with the egg wash, then place equal portions of the turkey, cheese and bread crumbs on one half of the pasta circles, leaving 1 1/2-inch space around the edge.

Fold one side of the circles over to make a pocket, pressing firmly to seal the edges. Further crimp the edges using a fork.

TO COOK:
Place the pasta pockets in salted boiling water with a touch of oil to prevent sticking. Boil for 3 to 5 minutes until they float. Remove pockets and allow to drain.

In a large skillet, melt the butter over medium heat and add the pasta pockets. Cook until pockets are golden brown, about 3-5 minutes per side.

Heat sauce as per directions, and ladle over pockets. Serve immediately.

Servings: 6
Adapted from Source: Chef Walter Staib