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Tortellini in Cream Sauce Recipes
(Tortellini alla Panna)

North: Emilia-Romagna
Servings: 3 people
Difficulty level: 3
Main Dish

Prep time: 01:00
Cook time: 00:30 Rest time: 1 hour

Preparation:

Prepare the pasta dough:
Sift the flour and salt onto a work surface and make a well in the center. Break the eggs into the well and mix it with a fork. Draw in flour from the sides and continue to mix until it is well-combined. Sprinkle flour over the mixture and knead it with your hands for 10 minutes until it is elastic but still firm. It may be necessary to add more flour to achieve this.

Shape the dough into a ball and cover it with a kitchen towel and let it rest for 15 minutes. KNEAD the dough again for 5-10  minutes until it is very smooth and pliable. Cover the dough and let rest for 20 minutes.

Trim and slice the chicken. DICE the prosciutto.



Melt the butter in a skillet and sauté the chicken breasts for 3-4 minutes over high heat. Let cool. Transfer the chicken and any pan liquids to a food processor. Place the rest of the stuffing ingredients in as well. Chop, using the pulse button, until it is a coarse mixture.

Set aside and roll out the pasta very thinly, using a ROLLING PIN or a PASTA MACHINE.





CUT the dough into 4 inch/10 cm wide strips.






Using a piping bag or a teaspoon, DROP small mounds of filling at 2 inch/5 cm intervals.



MOISTEN
the edges of the pasta.



FOLD the pasta over and press between the mounds with your cut hand.



CUT between the mounds with a pasta wheel. Press the edges together to seal. Fold each square in half to form a triangle.



BRING the two corners together wrapping them around your fingertip and pinching the corners together.

Prepare the sauce:
Bring the cream to a boil over low heat. Add the remaining cheese and mix over medium heat until it melts. Cook until the mixture is reduced by a third.
Bring lightly salted water to a boil to cook the pasta. Cook it for 8-10 minutes - until it is almost cooked through. Remove from heat and strain. Add the pasta to the sauce and season, to taste, with salt and pepper. Stir in the nutmeg and finish cooking the pasta. Serve with lemon wedges and the Parmesan cheese.


Notes:
Tortellini are synonymous with Bologna and there are many fillings for them. Often special tortellini are made for festivals.

Wines:
White or red Chianti
Barolo

Ingredients:
Dough:
Unbleached white flour 2 1/4 cups/265 g
Large eggs 3
Salt pinch

Filling:
Butter 50 g
Chicken breast 1 kg
Prosciutto 50 g
Pitted black olives 100 g
Grated lemon zest 1 tsp
Lemon juice 1 tsp
Grated Parmesan cheese  1/4 cup
Heavy cream 2 tbs
Lemon wedges garnish

Sauce:
Heavy cream 3/4 cup/ 125 ml
Grated Parmesan cheese 1/4 cup

Tools:
Flour sifter
Chef's knife
Kitchen towel
Cutting board
Skillet
Wooden spoon
Slotted spoon
Plastic wrap
Bowl
Rolling pin or pasta machine
Food processor
Strainer
Saucepan
Pasta pot


 

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