Email to Buny      

Tortellini: Chicken Tortellini in Broth

Source of Recipe

aol member recipe boards


List of Ingredients

4 ounces ground chicken
1 tablespoon butter
salt and pepper
2 ounces mortadella or proscuitto
4 ounces ricotta cheese
3 whole eggs
1 pinch fresh grated nutmeg
1 3/4 cups flour
3 cups stock
1 cup grated Romano cheese
1 egg


Recipe

Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well. Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass).

To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring. Bring chicken broth to a simmer. Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese.