By Nancy Caivano
1 chicken breast (about 4 oz),
chopped (or 4 oz ground chicken)
1 tbsp butter
2 oz mortadella (you can substitute prosciutto
or even ham here, but the mortadella
gives wonderful flavor)
4 oz ricotta
2-1/2 cups grated Pecorino Romano cheese
(or Parmesan), divided
Pinch of freshly grated nutmeg
Salt and pepper
1-3/4 cups all-purpose flour
1-1/2 cups heavy cream
2 cups diced plum tomatoes, or you can
use canned diced (not crushed) tomatoes
2 cups frozen peas, thawed and drained
Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup romano cheese, 1 egg, nutmeg, salt and pepper, and mix well.
Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into a soft, smooth dough. Roll dough out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (such as a small juice glass).
Place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring. (You can use a little water to help it stick together).
Bring a large pot of salted water to boil. Cook tortellini until they float to the top. Drain.
Preheat broiler. Meanwhile, in a medium saucepan, bring the cream to a boil over medium-high heat. Boil, stirring occasionally, until the cream is reduced by half, about 5 minutes. Add the tomatoes, 1 cup Romano, peas and season with salt and pepper to taste. Heat the sauce through and toss with the tortellini.
Spray a gratin dish or other shallow baking dish well with cooking spray. Add tortellini. Top with remaining Romano cheese.
Broil about 4" from the heat until hot and bubbly, about 2 minutes. Serve immediately.
This page created April 1999
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