Chicken (or mushroom or tofu) tortellini filling

Recipe by spatchcock
READY IN: 20mins


  • 34
    ounce butter
  • 2 34
    ounces chicken breast fillets, cubed (I've used tofu before, and also mushrooms--with a little extra salt for flavor for both)
  • 2
    slices pancetta, chopped (never added this, don't eat pork)
  • 12
    cup grated parmesan cheese
  • 12
    teaspoon nutmeg
  • 1
    egg, lightly beaten (I've used 2 egg whites before)
  • salt and pepper (to taste)


  • Heat butter in a frying pan, add chicken (or tofu or mushrooms or whatever) until golden brown, then drain.
  • Process this in food processor (along with the pancetta, if you choose to include it) until finely chopped.
  • Transfer to bowl and add cheese, nutmeg, egg and salt and pepper to taste.
  • Fill pasta and seal edges with egg whites (use a pastry brush to apply this, or your impeccably clean hands).