Tortellini In Sauce
|Flour||1 Cup (16 tbs)|
|Salt||1 Pinch (Generous Pinch)|
|Cooked chicken||1⁄4 Pound|
|Smoked ham||1⁄4 Pound|
|Mortadella||2 Ounce (Italian Bologna)|
|Chopped parsley||1 Tablespoon|
|Creme fraiche||1 Tablespoon|
|Freshly ground white pepper||2 Pinch|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Parmesan cheese||1 Cup (16 tbs)|
|Grated nutmeg||1 Pinch|
To make the pasta, place the flour in a bowl and make a well in the center.
Drop the eggs, salt and oil in the well.
Mix to form a smooth dough and knead thoroughly 10 minutes.
Wrap in foil and allow to rest 1 hour.
Dice the chicken meat and grind through the coarsest blade of the meat grinder.
Dice the ham and Mortadella and mix with the chicken, parsley, egg yolk and creme fraiche.
Season the filling with a pinch of salt and a pinch of pepper.
Add the cream, Parmesan cheese and nutmeg.
Knead the pasta dough once again thoroughly and cut in half.
Roll out paper thin on a work surface and cut out circles 3 1/2 inches in diameter.
Place one tsp.
of filling on each one.
Brush the edges with water, fold over and seal the edges.
Press together the ends of the half- moons.
Cook the tortellini until tender 8 minutes in boiling water.