Chicken tortellini with mushroom sauce |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
2. Whisk 3 eggs, milk and oil together until well blended.
3. 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.
4. Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so... It's a workout).
5. Wrap dough in plastic wrap and allow to sit about 15 minutes.
6. Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
7. Remove dough from plastic and knead briefly, then cut into 3 pieces.
8. Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
9. Using a two inch round cutter cut out dough circles.
10. (Keep dough you are not working with covered with a damp towel to prevent drying out).
11. 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.
12. 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).
13. Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
14. Let tortellini dry about a half hour before cooking.
15. Heat butter in a large saucepan over medium heat until melted.
16. Add mushrooms and cook 5 minutes.
17. Stir in remaining cream and bring to a boil.
18. Immediately reduce heat to low and allow to simmer 5 more minutes.
19. Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
20. Remove from heat.
21. Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
22. Drain tortellini well and add to cream sauce.
23. Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
24. Sprinkle with parsley and enjoy.
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