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Cheese And Chicken Tortellini In Brodo Recipe
|Pasta dough||1⁄2 Cup (8 tbs)|
|Cooked diced chicken||225 Gram|
|Ricotta cheese||250 Milliliter|
|Strong chicken broth||2 Liter|
Calories 196 Calories from Fat 72
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 4.1 g20.3%
Trans Fat 0 g
Cholesterol 82.7 mg
Sodium 1074.6 mg44.8%
Total Carbohydrates 12 g4.1%
Dietary Fiber 0.44 g1.8%
Sugars 2.5 g
Protein 16 g32.9%
Vitamin A 5.4% Vitamin C 1.6%
Calcium 10.4% Iron 5.9%
*Based on a 2000 Calorie diet
Roll into thin sheets.
Cut out pasta rounds with a 3" (7.5 cm) round cookie cutter.
Cover with a damp cloth and reserve.
In a mixing bowl blend the chicken, ricotta, egg and seasonings.
Place a teaspoon of filling on each pasta round.
Moisten the edge with a little water.
Fold the pasta round in half.
Press the edges to seal.
Curl the edges around the filling and pinch together.
Place half the broth in a large kettle, bring to a boil and cook the pasta for 2 minutes or until they float.
Spoon equal amounts of tortellini into soup bowls.
Cover with the remaining hot chicken broth.