Savory Chicken Tortellini in Cream (Printable)
Tender pasta pillows filled with seasoned chicken, bathed in a rich Parmesan cream sauce.
# What goes in:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 tsp salt
→ Chicken Filling
04 - 1 cup cooked chicken breast, finely chopped
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 2 tbsp fresh parsley, finely chopped
09 - 1/4 tsp ground nutmeg
10 - Salt and pepper, to taste
→ Cream Sauce
11 - 1 cup heavy cream
12 - 2 tbsp unsalted butter
13 - 1/2 cup grated Parmesan cheese
14 - Freshly ground black pepper, to taste
→ To Serve
15 - Fresh parsley, chopped
16 - Extra Parmesan cheese
# Directions:
01 - On a clean work surface, mound the flour and make a well in the center. Add eggs and salt. Gently mix with a fork, gradually incorporating the flour until a dough forms. Knead for 7–8 minutes until smooth. Wrap in plastic and let rest for 20 minutes.
02 - In a bowl, combine chopped chicken, ricotta, Parmesan, garlic, parsley, nutmeg, salt, and pepper. Mix well.
03 - Roll out the pasta dough thinly (about 1/16-inch). Cut into 2-inch squares or circles. Place a small spoonful of filling in the center of each piece, fold and seal the edges, shaping into tortellini by bringing the two corners together.
04 - Bring a large pot of salted water to a boil. Cook tortellini in batches for 3–4 minutes or until they float. Remove with a slotted spoon.
05 - In a saucepan over medium heat, melt butter, add cream, and simmer for 2–3 minutes. Stir in Parmesan until melted and smooth. Season with black pepper.
06 - Toss the tortellini gently in the cream sauce. Garnish with extra Parmesan and parsley.
# Expert Advice:
01 -
- The filling is a savory surprise with nutmeg and chicken.
- You get the satisfaction of handmade pasta without an all day commitment.
02 -
- The dough needs to rest to relax the gluten so it rolls out easily.
- Do not overfill the tortellini or they will burst while boiling.
03 -
- If the dough snaps while rolling let it rest for another five minutes.
- Keep the unused dough covered with a towel to prevent it from drying out.