Tortellini With Creamed Mushroom Sauce Recipe
Personally, I think that this Tortellini With Creamed Mushroom Sauce recipe is the best in the world. Am I not excited about sharing this with you? This recipe is a good way to use Chicken. I just love Main Dish recipes and this dish is my only favorite amongst them. If there is one Italian dish that is unanimously regarded as the best in flavor, it is this Tortellini With Creamed Mushroom Sauce. I challenge you to give me a better recipe of Tortellini With Creamed Mushroom Sauce than this.
Ingredients
2 cups (500 ml) plus 1 tablespoon (15 ml) all-purpose flour
1/2 teaspoon (2 ml) salt
4 large eggs
1 tablespoon (15 ml) milk
1 teaspoon (5 ml) olive oil
1 small cooked chicken breast, skinned, boned, and minced
2 ounces (60 g) fresh spinach, cleaned, cooked, squeezed very dry and minced
2 ounces (60 g) prosciutto, minced
1/3 cup (80 ml) plus 5 tablespoons (75 ml) grated Parmesan cheese
2 cups (500 ml) whipping cream
Pinch pepper
1/2 pound (225 g) fresh mushrooms, thinly sliced
3 tablespoons (45 ml) butter
Boiling salted water
3 tablespoons (45 ml) chopped fresh parsley
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.
