Tortellini With Creamed Mushroom Sauce Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Eggs | 4 Large | |
| Milk | 1 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| 1 small cooked chicken breast, skinned, boned, and minced | ||
| Spinach | 2 Ounce, squeezed | |
| Prosciutto | 2 Ounce, minced | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| Whipping cream | 2 Cup (16 tbs) | |
| Pepper | 1 Pinch | |
| Mushrooms | 1/2 pound, thinly sliced | |
| Butter | 3 Tablespoon | |
| Boiling salted water | ||
| Parsley | 3 Tablespoon, chopped | |
Directions
Mix flour and 1/4 teaspoon (1 mL) of the salt on board; make well in center.
Whisk 3 of the eggs, the milk and oil in small bowl; gradually pour into well in flour while mixing with fingertips or a fork to form firm dough.
Knead dough until smooth and elastic, about 5 minutes.
Reserve dough, at room temperature, wrapped in plastic while making filling.
Combine chicken, spinach, prosciutto and the remaining egg in medium bowl; mix well.
Add 2 tablespoons (30 mL) of the Parmesan cheese, 1 tablespoon (15 mL) of the cream, the remaining 1/4 teaspoon (1 mL) salt and the pepper to spinach mixture; mix well.
Knead pasta dough briefly on lightly floured surface; divide dough in thirds.
Roll out, cut and fill a third of dough at a time as follows; keep unused pieces and any scraps wrapped in plastic to prevent drying.
Let dough rest 1 minute; then roll out on lightly floured surface until 1/16 inch (2 mm) or less thick.
Cut out dough circles with 2-inch (5 cm) round cutter.
Cover rolled dough with clean kitchen towel to prevent drying while you work.
Place 1/2 teaspoon (2 mL) spinach filling in center of a dough circle; brush edge of circle lightly with water.
Fold circle in half to enclose filling; pinch outside edges together firmly to seal.
Brush end of half-circle with water; wrap around finger, overlap ends, and pinch to seal.
Place tortellini on clean kitchen towel.
Repeat process until all filling has been used; dough scraps can be rerolled, cut, and filled if needed.
Let tortellini dry on towel for 30 minutes before cooking.
Saute mushrooms in butter in 3-quart (3 L) saucepan over medium heat 3 minutes.
Stir in remaining cream.
Heat to boiling; reduce heat to low.
Simmer uncovered 3 minutes.
Stir in 1/3 cup (80 mL) of the cheese; cook and stir 1 minute.
Remove from heat.
Cook tortellini, a third at a time, in large pot of boiling salted water just until al dente, 2 to 3 minutes.
Drain well; add to sauce.
When all tortellini have been cooked, heat in sauce over medium heat to simmering.
Reduce heat to low; simmer 2 minutes.
Whisk 3 of the eggs, the milk and oil in small bowl; gradually pour into well in flour while mixing with fingertips or a fork to form firm dough.
Knead dough until smooth and elastic, about 5 minutes.
Reserve dough, at room temperature, wrapped in plastic while making filling.
Combine chicken, spinach, prosciutto and the remaining egg in medium bowl; mix well.
Add 2 tablespoons (30 mL) of the Parmesan cheese, 1 tablespoon (15 mL) of the cream, the remaining 1/4 teaspoon (1 mL) salt and the pepper to spinach mixture; mix well.
Knead pasta dough briefly on lightly floured surface; divide dough in thirds.
Roll out, cut and fill a third of dough at a time as follows; keep unused pieces and any scraps wrapped in plastic to prevent drying.
Let dough rest 1 minute; then roll out on lightly floured surface until 1/16 inch (2 mm) or less thick.
Cut out dough circles with 2-inch (5 cm) round cutter.
Cover rolled dough with clean kitchen towel to prevent drying while you work.
Place 1/2 teaspoon (2 mL) spinach filling in center of a dough circle; brush edge of circle lightly with water.
Fold circle in half to enclose filling; pinch outside edges together firmly to seal.
Brush end of half-circle with water; wrap around finger, overlap ends, and pinch to seal.
Place tortellini on clean kitchen towel.
Repeat process until all filling has been used; dough scraps can be rerolled, cut, and filled if needed.
Let tortellini dry on towel for 30 minutes before cooking.
Saute mushrooms in butter in 3-quart (3 L) saucepan over medium heat 3 minutes.
Stir in remaining cream.
Heat to boiling; reduce heat to low.
Simmer uncovered 3 minutes.
Stir in 1/3 cup (80 mL) of the cheese; cook and stir 1 minute.
Remove from heat.
Cook tortellini, a third at a time, in large pot of boiling salted water just until al dente, 2 to 3 minutes.
Drain well; add to sauce.
When all tortellini have been cooked, heat in sauce over medium heat to simmering.
Reduce heat to low; simmer 2 minutes.
Chef
