All Easy Recipes. Cook all that you can cook. Pasta Rings Stuffed With Chicken And Cheese
(Tortellini)
 
What You Need:            (To make about 80 (Serving 8 to 10))
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  • 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

    • How To Cook:
    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.

    2. Break off ¼ of the pasta dough, and keep the rest moist by coveringwith foil or a damp cloth.

    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.

    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.

    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.

    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.

    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.

    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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