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
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.)
|Blended up filling|
|Press out your dough to almost the thinnest setting|
|Sheets ready to cut into circles (use a cookie cutter).|
|Add a tiny bit of filling. DO NOT OVERFILL. Wet the outer circle.|
|Fold into a half moon. Wet the edges again to ensure everything is closed up.|
|Meet the sides.|
|Finished product in semolina. Freeze for 20 minutes.|
|Tortellini in chicken fat with a little broth.|