Italian.Chef's picture

Dec. 28, 2011


Chopped cooked chicken 1 1/4 Pound
Grated parmesan cheese 2 Ounce
Egg yolks 2 , lightly beaten
Grated lemon peel 1/2 Teaspoon
Ground nutmeg 1/2 Teaspoon
Salt To Taste
Ground black pepper To Taste
Pasta dough 3/4 Pound (Use Homemade Or Readymade)
Water 13 Pint



1. In a bowl, mix the chicken, cheese, egg yolks, lemon peel and nutmeg until they are thoroughly blended and season with salt and pepper.

2. Using 1/4th of the pasta dough, roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a pastry cutter or the rim of a small glass.


3. In the centre of each round, place 1/4 teaspoon of the chicken mixture and moisten the edges of each round.

4. Fold the circles in half and press the edges firmly together.

5. Shape into little rings by stretching the tips of each half-circle slightly and wrapping the ring around your index finger. Gently press the tips together.


6. In a saucepan, boil water with salt and drop in the tortellini and stir gently with a wooden spoon for a moment to make sure they do not stick to one another.

7. Boil, stirring occasionally, for about 8 minutes, until they are tender. Drain them into a large sieve or colander.


8. Serve at once with butter and grated Parmesan cheese.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 482Calories from Fat 97

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 717 mg29.88%

Total Carbohydrates 43 g14.3%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 49 g98%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet