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Pasta Rings Stuffed With Chicken And Cheese
(Tortellini)
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| What You Need: |
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FILLING
2¼ cups finely chopped cooked chicken (3 single chicken breasts, boned and skinned, and poached in stock for 15 minutes)
½ cup freshly grated imported Parmesan cheese
2 egg yolks, lightly beaten
1/8 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Salt
Freshly ground black pepper
1 double recipe of pasta dough
6 to 8 quarts water
Salt
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| How To Cook: |
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1. Mix the chicken, cheese, egg yolks, lemon peel and nutmeg in a large bowl until they are thoroughly combined. Season with salt and pepper.
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2. Break off ¼ of the pasta dough, and keep the rest moist by coveringwith foil or a damp cloth.
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3. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass.
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4. Place ¼ teaspoon of the chicken mixture in the center of each round. Moisten the edges of each round. Fold the circles in half and press the edges firmly together.
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5. Shape into little rings by stretching the tips of each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.
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6. The tortellini are best if they are cooked at once, but they may be covered with plastic wrap and refrigerated for a day or so.
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7. Bring the water and salt to a boil in a heavy pot or kettle. Drop in the tortellini and stir gently with a wooden spoon for a moment to make sure they do not stick to one another.
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8. Boil, stirring occasionally, for about 8 minutes, or until they are tender.Drain them into a large sieve or colander. Serve with ragu bolognese,butter and grated Parmesan cheese, or in hot beef or chicken stock.
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| To make about 80 (Serving 8 to 10) |
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