Ingredients
-
2
-
1/2
-
4
-
1
-
1
-
8
-
2
-
4
-
2
-
1/2
-
2
-
1/4
-
3
-
1/2
-
3
Directions
Chicken tortellini with mushroom sauce, I’ve only made this once but it came out wonderfully The dough is a bit labor intensive but well worth the work I added the mushroom sauce I like but you can obviously use any you want including store bought or whatever I hope you enjoy this if you try it , I’ve only made this once but it came out wonderfully The dough is a bit labor intensive but well worth the work I added the mushroom sauce I like but you can obviously use any you want including store bought or whatever I hope you enjoy this if you try it
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Steps
|
1
Done
|
Combine Flour and 1/4 Tsp Salt and Lay Out on Countertop or Pastry Board. |
|
2
Done
|
Whisk 3 Eggs, Milk and Oil Together Until Well Blended. |
|
3
Done
|
Make Well in the Middle of the Flour and Slowly Add the Egg Mixture Mixing Together With Fingertips Until You Have Formed a Ball of Dough. |
|
4
Done
|
Place Dough on Lightly Floured Countertop and Knead Until Dough Is Smooth and Elastic (about 10 Minutes or So... It's a Workout). |
|
5
Done
|
Wrap Dough in Plastic Wrap and Allow to Sit About 15 Minutes. |
|
6
Done
|
Combine Remaining Egg, Chicken, Spinach, Prosciutto, Garlic, 1 Tbsp Cream, 2 Tbsp Parmesan, Remaining Salt and Pepper and Mix Well. |
|
7
Done
|
Remove Dough from Plastic and Knead Briefly, Then Cut Into 3 Pieces. |
|
8
Done
|
Lightly Flour Dough and Roll Out to Approximately the Thickness of a Fettucine Noodle. |
|
9
Done
|
Using a Two Inch Round Cutter Cut Out Dough Circles. |
|
10
Done
|
(keep Dough You Are not Working With Covered With a Damp Towel to Prevent Drying Out). |
|
11
Done
|
Place About 1/2 Tsp of Chicken Filling in the Middle of the Circle and Fold Over Into Half Moon Shape Pinching Out All the Air and Sealing All the Way Around. |
|
12
Done
|
Fold Tortellini Back on the Flat Side (as Opposed to the Rounded End You Pressed Together and Sealed) and Press Ends Together (this Will Give You the Typical Tortellini Appearance). |
|
13
Done
|
Continue With All the Dough, Rerolling Scraps and Recutting Out Until You Have Used All the Dough. |
|
14
Done
|
Let Tortellini Dry About a Half Hour Before Cooking. |
|
15
Done
|
Heat Butter in a Large Saucepan Over Medium Heat Until Melted. |
