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Cheese And Chicken Tortellini In Brodo

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Ingredients
  Pasta dough 1⁄2 Cup (8 tbs)
  Cooked diced chicken 225 Gram
  Ricotta cheese 250 Milliliter
  Egg 1
  Basil 3 Milliliter
  Nutmeg 1 Milliliter
  Salt 1 Milliliter
  Pepper 1 Milliliter
  Strong chicken broth 2 Liter
Directions

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.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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