Name Tortellini & tomato


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* 315 g (10 oz) cooked chicken
* 125g (4oz / 1/2 cup) mortadella
* 2eggs
* 60g (2 oz / 1/2 cup) grated Parmesan cheese
* salt and pepper
* freshly grated nutmeg
* 3-eggquantity Pasta Dough
* 1 quantity Tomato Sauce
* Parmesan cheese for sprinkling

1. In a blender or food processor, finely chop chicken and mortadella. Add eggs and Parmesan cheese. Season with salt, pepper and nutmeg, then process until fairly smooth.
2. Roll out pasta. Using a plain biscuit cutter, cut out rounds 4 cm (1 1/2 in) in diameter. Put 1/2 teaspoon of filling in the middle of each round.
3. Fold each round in half over the stuffing so that the upper edge comes just short of the lower edge. Press edges to seal. Curl round index finger, pressing the two points firmly together. Leave on a tea towel to dry, turning after 1 hour.
4. Cook tortellini in a large saucepan of boiling salted water for about 10 minutes. Meanwhile, in a saucepan, heat tomato sauce. Drain tortellini, tip into a warmed serving dish, pour sauce over, sprinkle with Parmesan cheese and serve.

Serves: 4 as a main course or 6 as a first course.

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