Process the pasta.
Roll into thin sheets.
Cut out pasta rounds with a 3" (7.5 cm) round cookie cutter.
Cover with a damp cloth and reserve.
In a mixing bowl blend the chicken, ricotta, egg and seasonings.
Place a teaspoon of filling on each pasta round.
Moisten the edge with a little water.
Fold the pasta round in half.
Press the edges to seal.
Curl the edges around the filling and pinch together.
Place half the broth in a large kettle, bring to a boil and cook the pasta for 2 minutes or until they float.
Spoon equal amounts of tortellini into soup bowls.
Cover with the remaining hot chicken broth.