Monday, February 27, 2012

CHICKEN TORTELLINI


I was feeling particularily ambitious today and decided to make
some chicken tortellini to use in a soup.
They are a bit fussy to make and take some time but if you
like to be creative and you like food made from scratch,
give these a try.


Start by making a basic pasta dough.


Cover with a bowl and allow the dough to rest after kneading to make it
easier to roll out.


After today, I am planning to buy a pasta machine!
It was hard work to roll out the dough until it was very thin. 
I probably rolled it out too thin since the recipe says it
makes 24 tortellini.  I managed to make 63!


A two-inch cookie cutter is the perfect size to make these tortellini.


Place about ½ tsp. chicken filling in the center of the circles.
Shape filling into an oblong form to make it easier to fold in half.


Moisten one half of the circle edge with water, fold in half and
pinch edges together to seal.


Pull ends together to form a circular shape; seal tightly
using a touch of water.


Place tortellini on a lightly floured baking sheet, cover with a
sheet of plastic to keep them from drying out as you work.
At this point you can freeze the tortellini or you can use them
immediately in a recipe.

CHICKEN TORTELLINI

3/4 cup finely chopped cooked chicken
1 tbsp. grated Parmesan cheese
½ tsp. parsley flakes
¼ tsp. salt
1/8 tsp. pepper
1 tbsp. chicken broth or water

In a small mixing bowl, add enough chicken broth to chicken, cheese and
seasonings to hold together.  Refrigerate.

1 cup all-purpose flour
2 eggs
¼ tsp. salt

In a mixing bowl, combine flour, eggs and salt.  Mix together to form
a stiff dough.  If necessary use a few drops of water to
bring dough together. Knead until smooth; cover with a bowl
and let rest for 15 to 30 minutes.

Divide dough in half.  On a lightly floured surface, roll dough until
very thin.  Cut into 2-inch circles.  Place about ½ tsp. filling on
each circle; moisten half of circle edge with water.
Fold in half and press edges to seal.  Pull ends together to
form a circular shape; seal ends using a touch of water.
Place on lightly floured baking sheet, covering with plastic
to keep from drying out as you continue making tortellini.
Use immediately in a recipe or freeze for later use.
Yield:  approx. 50 tortellini

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