Recipe by Atomic-Annie
from globalgoumet.com I've been looking for a recipe like one that my Italian Grandmother uses - this looks right. All Comments Welcome!
Top Review by mandagirl
I was a bit apprehensive when I printed this recipe, but surprisingly the tortellini were easy to make and came out perfect! I was afraid of the filling leaking out, but that didn't happen either! I had enough filling for 2 batches, so I made another batch to send to my son's house. I know I will be making these quite often!
- 1 (4 ounce) chicken breasts
- 1 tablespoon butter
- salt and pepper
- 2 ounces prosciutto (or mortadella)
- 4 ounces ricotta cheese
- 1 1⁄2 cups grated pecorino romano cheese, divided (or Parmesan)
- 3 whole eggs
- 1 pinch of freshly grated nutmeg
- 1 3⁄4 cups all-purpose flour
- 6 cups chicken broth
Directions See How It's Made
- 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.