On a rainy day nothing is better than making some comfort food. This is my first time making homemade tortellini on my own - which I learned last week at
Stir (a blog post on that soon).
At this point I am going to let you work with your own dough recipe, or look one up. But for the filling, which I have never done before you will need chicken, egg, cream, garlic (and really anything else you might want to add, I added mushrooms). I used the leftover chicken from a roasted chicken I made the night before, so it had already been cooked and seasoned. But you can use whatever kind of chicken! Put this all in a food processer.
2 chicken breasts
1 egg
1/2 cream
3 garlic cloves
salt, pepper, rosemary etc to taste.
Once this is blended put this in a piping bag (or like me a Ziploc). For my broth I collected the chicken fat from the prior nights roasted chicken and added about a half cup of broth (or water.)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5wZ9YR2BO77S1ZUcl3zJQkZzU-elp9iczME2YG8WXzjdrW5X1W123nRG-BMQfwr9XuTOSgOg2GheG1wBvFUz2f5myq8RiTBdI8RVN9XPS_nknSHLo81MrVzrgcN79nlIJuO4FYLnMsE0/s1600/tortellin1.JPG) |
Blended up filling |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQRt37p4ESUym10CYY9GAc3Lpz-9e-y5LCV1_J-34QFBW_HjY4mg7ZloyMyV_9THvReWtijZuGxMVwz6NWWhoxyPKOEiefqzwwTMvMf1WFFaUY7HiULcKEKJsxCQ8cgdvILpi7fFidIYw/s1600/tortellini2.JPG) |
Press out your dough to almost the thinnest setting |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxPYWx94YgRjKPl0DNjIRz855_l9ORhfMvJng-2ztLYc5gLoPVZT25dIAof9li6Sj6o9Nr2XO-lvQhYYeyEhCMdW5OpoaThz1JQBkWl3S6rhIT4hahYThk8yF-QBAVrZG5nCTd8oloIA/s1600/tortellini3.JPG) |
Sheets ready to cut into circles (use a cookie cutter). |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4AM4uUhlzmML2o2tqjlDTdUePr9YQGiCYAY7v5iKu7QrZdAaBMQ0OLyYmqYXSJzIh-w5AlWWjZZl6E31UKWRwMVmMPZZsldoF3AN8-bSzN4Ki2hNxI-LsYlz0BPfzFHRblRBMOOwKOk/s1600/tortellini5.JPG) |
Add a tiny bit of filling. DO NOT OVERFILL. Wet the outer circle. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqUzwIUPH7rFFf-c1Wp3GeQu5JQAkeIz3gsSgzZIwVsbMtNLxjI10SFfrqxkP2-Ma3e9xZO-q7iSPaJ5a7TTjLoy_LjU-2PT1Z0UFbq9OqM0G62fAOHFF18wdfKCUA9p8fHafJyK0KEs/s1600/tortellini6.JPG) |
Fold into a half moon. Wet the edges again to ensure everything is closed up. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVo6TVDr6eVfZrGV9JFLTUsDsrrYuzDX3zaEEiO_XXajpZ-fn2Jf0R7s8kX_FrEwLtb5UzFoQKWhwDdq_H72klk5B1so-A3jNLfs_VM0c3ZYJJ8ZYM8pDlxbEi9wr6HkyX_35dsIolvc/s1600/tortellini8.JPG) |
Meet the sides. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBzF_Z8p-SaLI_mHIdgvE7h8P-7PWQSRRGPZt6AbNPl7j4H4V5GmKZz7jjNN9Cen5eE0I_VvNis7KlUTVaoA7jEy6yGOsxSdsRYUfZlYq0zpWPvrJOmNZlPrZC4BGn3BiU1UoTijS9W-Q/s1600/tortellini9.JPG) |
Finished product in semolina. Freeze for 20 minutes. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8AViUFnvo35DcauTwk9Mst5wJOy4U3RQdMaNsiagyT0oKlh3w8UvXQGmUytgxr2WwQ6x18u3Qc703qF_lBIc-Q5Zg6kdvJsvxaJS2f8RBqSqIlt25zr7-S4Biy37o54g33cIk9Zhyphenhyphen63k/s1600/tortellini10.JPG) |
Tortellini in chicken fat with a little broth. |
my grandmothers pasta recipe was 2 cups flour 1 tsp salt Mix - make a whole in the center - take 2 eggs beat them with 1 tbsp. olive oil - pour in the flour opening and mix - add tiny bits of cold water if needed to make it all grab - roll out and run through the pasta machine several times - so easy !1 2 cups = 1 pound
ReplyDeletesounds like a good one. i've tried lots of different flour/egg ratio! so this is two cups flour to two eggs?
DeleteHoly cow!!! Sounds and looks amazing
Deletethank you! maybe we can have a pasta making date some day you are free!!!
Delete