Homemade Tortellini in Broth
Serves 6
1 chicken breast (about 4 oz), chopped (or 4 oz ground chicken)
1 Tbsp butter
Salt and pepper
2 oz mortadella (you can substitute prosciutto or even ham here, but the
mortadella
gives wonderful flavor)
4 oz ricotta
1-1/2 cups grated pecorino Roman cheese (or Parmesan), divided
3 whole eggs (add as called for in recipe)
Pinch of freshly grated nutmeg
1-3/4 cups all-purpose flour
6 cups chicken (or beef, or vegetable) broth
Brown the chicken breast in the butter, seasoning it with salt and pepper;
set aside. Chop mortadella finely and combine in a bowl with the chicken,
ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix
well. Heap the flour in a mound on a board and make a well in the center.
Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out
into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a
small juice glass). To make tortellini, place a little of the filling in
the center of each circle and fold the pasta in half, pressing it around
the edges to seal in filling. Then wind the folded edge around the tip of
your index finger and press the 2 ends together to form a ring. Bring
chicken broth to a simmer. Bring the stock to a boil. Drop in tortellini
and cook until al dente, about 3-4 minutes. Drain and serve in bowls of
broth, passing remaining grated cheese.
Margie,
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