Western.Chefs's picture

Jan. 10, 2012


For filling
Chicken livers 1/2 Pound
Butter/Margarine 2 Tablespoon
Chopped onion 1/4 Cup (4 tbs)
Parmesan cheese 2 Tablespoon
Dried basil leaves 1/2 Teaspoon
Salt 1/4 Teaspoon
Ground pepper 1 Dash
Egg 1
Egg pasta 1 Cup (16 tbs) (As Needed)



1 Prepare the Filling: Wash chicken livers thoroughly.

2 Drain well on paper towels.

3 Cut each into half.

4 In a large skillet, heat butter.

5 Add in the onions and chicken livers, saute for about 5 minutes.

6 In the food processor or blender, add Parmesan, basil, salt, pepper and egg.

7 Blend until smooth.

8 Prepare the Egg Pasta as per the instructions.

9 On a lightly floured pastry cloth or board, roll a fourth of the dough at a time, 1/16 inch thick.

10 Using a 2 1/2-inch cookie cutter or small drinking glass, cut into rounds.

11 Slightly dampen the edges and place 1/2 teaspoon filling on each round.

12 Fold the dough over the filling and press the edges together to seal.

13 Wrap the piece of dough around your finger and press ends together.

14 Cook in boiling salted water until just tender.


15 Can be cooked along with soups and served.

Recipe Summary

Difficulty Level: Medium
Servings: 6

Nutrition Facts

Serving size

Calories 161Calories from Fat 73

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 200 mg8.33%

Total Carbohydrates 10 g3.3%

Dietary Fiber %


Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet