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Chicken Tortellini with Tomato Sauce

Source of Recipe


From "The Essential Pasta Cookbook"






List of Ingredients



• -- Pasta --
  
• 2 cups plain flour
  
• 3 eggs
  
• 1 Tbsp olive oil
  
• .
  
• -- Filling --
  
• 3/4 ounce butter
  
• 3 ounces chicken breast fillet, cubed
  
• 2 slices pancetta, chopped
  
• 1/2 cup freshly grated Parmesan
  
• 1/2 tsp nutmeg
  
• 1 egg, lightly beaten
  
• .
  
• -- Tomato Sauce --
  
• 1/3 cup olive oil
  
• 3 lbs. very ripe tomatoes, peeled and chopped
  
• 1/4 cup chopped fresh oregano
  
• 1/2 cup freshly grated Parmesan
  
• .
  
• 3-1/2 ounces bocconcini, thinly sliced, for serving
  






Instructions



1. To make the pasta:
   Sift the flour and a pinch of salt into a bowl and make a well in the center. In a jug, whisk together the eggs, oil and 1 tablespoon of water. Add the egg mixture gradually to the flour, mixing to a firm dough. Gather together into a ball, adding a little extra water, if necessary. Knead on a lightly floured surface for 5 minutes, or until the dough is smooth and elastic. Put into a lightly oiled bowl, cover with plastic wrap, and set aside for 30 minutes.
   
   
2. To make the filling:
   Heat the butter in a frying pan, add the chicken cubes and cook, stirring, until golden brown. Drain and allow to cool slightly. Process the chicken and pancetta in a food processor until finely chopped. Transfer to a bowl and add the Parmesan, nutmeg, egg and salt and pepper, to taste. Set aside.
   
   
3. Roll out dough very thinly on a lightly floured surface. Using a floured cutter, cut into 2-inch rounds and spoon 1/2 teaspoon of filling into the center of each. Brush the edges with a little water. Fold in half to form semicircles, pressing the edges together. Wrap each around your finger to form a ring and then press the ends of the dough together firmly.
   
   
4. To make the tomato sauce:
   Put the oil, tomato and oregano in a frying pan and cook over high heat for 10 minutes. Stir the Parmesan through and set aside.
   
   
5. Cook the tortellini in 2 batches in a large pan of rapidly boiling water for about 10 minutes each batch or until al dente. Drain and return to the pan. Reheat the tomato sauce, add to the tortellini, and toss to combine. Divide the tortellini among individual bowls, top with bocconcini, and allow the cheese to melt a little before serving.
   
   Makes 4 servings.