ITALIAN TORTELLINI

YOU WILL NEED:

PASTA DOUGH

• 2 cups plain flour

• pinch salt

• 3 eggs

• 1 tablespoon water

• 1 tablespoon oil

FILLING AND TOPPING

• 1 small chicken breast

• 2 stalks spinach

• 60g ( 2oz ) prosciutto or ham

• 1 egg

• 1 tablespoon cream

• 2 tablespoons grated parmesan cheese

• salt,

• pepper

• 300ml carton cream, extra

• 4 tablespoons parmesan cheese, extra

• 125g ( 40z ) mushrooms

• 1 tablespoon chopped parsley

ITALIAN TORTELLINI RECIPE:

Sift flour, and salt onto the board, making well in the center of flour. Combine lightly beaten eggs, water, and oil; mix well. Pour a small amount of egg mixture into the center of the flour. Using one hand, work in flour a little at 40 times. Continue adding egg mixture gradually and working in flour until the mixture comes together in a ball.

Press the mixture together to give a firm dough. Knead dough on a lightly floured board for approximately 5 minutes. The dough will become smooth, elastic, and slightly glossy. Cover the dough with a slightly damp cloth. Let dough stand for 5 minutes.

Steam or boil chicken in the usual way until tender, and remove skin and bones. Chop the meat finely. Remove white stalks from spinach, cook leaves in boiling water for 1 minute, drain, and chop the leaves finely. Combine chicken and spinach with finely chopped prosciutto, lightly beaten egg, cream, cheese, salt and pepper, mix well. Roll dough out on a lightly floured board as thinly as possible. Cut into rounds, using a 5cm ( 2in ) cutter. Cover with a slightly damp cloth to prevent the dough from drying out. Place half a teaspoon of prepared to fill in the center of each round. Brush the edges of the round with a little water. Fold the round in half, and press the edges together firmly.

Shape Tortellini's round forefinger to form a circle, pressing the ends together firmly, as shown. 

Cook Tortellini in batches, in a large pan of boiling salted water, for approximately 10 minutes until tender, stirring occasionally. Remove from pan, and drain. Repeat with the remaining pasta. Put Tortellini into the serving dish. Place extra cream in a saucepan, bring to a boil, and boil gently uncovered further 2 minutes. Add half the extra parmesan cheese and the sliced mushrooms. Bring to boil, boil gently uncovered 1 minute, until sauce thickens slightly. Pour sauce over Tortellini, and sprinkle with the combined remaining parmesan cheese and parsley. 

Serves 6 to 8 as an entrée

Also Read:  ITALIAN SPINACH LASAGNE