Chicken Tortellini With Mushroom Sauce
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
- Servings: 4
- 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
Recipe
- 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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