Recipe Archives->Pasta->Tortellini 13

Homemade Tortellini in Broth
Serves 6

1 chicken breast (about 4 oz), chopped (or 4 oz ground chicken)
1 tablespoon butter
Salt and pepper
2 oz mortadella (or substitute prosciutto or ham)
4 oz ricotta
1 1/2 cups grated pecorino Roman cheese (or Parmesan), divided
3 whole eggs (add as called for in recipe)
Pinch of freshly grated nutmeg
1-3/4 cups all-purpose flour
6 cups chicken (or beef, or vegetable) broth

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.

Printable version: tortellini13.txt.