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I've only made this once but it came out wonderfully. The dough is a bit labor intensive but well worth the work. I added the mushroom sauce I like but you can obviously use any you want including store bought or whatever. I hope you enjoy this if you try it.
- 2 cups flour
- 1⁄2 teaspoon salt
- 4 eggs (divided)
- 1 tablespoon milk
- 1 teaspoon olive oil
- 8 ounces cooked chicken breasts, and minced
- 2 ounces fresh spinach, cooked and minced
- 4 cloves minced garlic
- 2 ounces prosciutto
- 1⁄2 cup parmesan cheese
- 2 cups heavy cream
- 1⁄4 teaspoon black pepper
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄2 lb baby portabella mushrooms, thinly sliced
- 3 tablespoons chopped fresh parsley
- Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
- Whisk 3 eggs, milk and oil together until well blended.
- Make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
- Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... It's a workout).
- Wrap dough in plastic wrap and allow to sit about 15 minutes.
- Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
- Remove dough from plastic and knead briefly, then cut into 3 pieces.
- Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
- Using a two inch round cutter cut out dough circles.
- (Keep dough you are not working with covered with a damp towel to prevent drying out).
- Place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
- Fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
- Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
- Let tortellini dry about a half hour before cooking.
- Heat butter in a large saucepan over medium heat until melted.
- Add mushrooms and cook 5 minutes.
- Stir in remaining cream and bring to a boil.
- Immediately reduce heat to low and allow to simmer 5 more minutes.
- Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
- Remove from heat.
- Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
- Drain tortellini well and add to cream sauce.
- Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
- Sprinkle with parsley and enjoy.