Tortelloni Gina Recipe
Ring shaped pasta filled with chicken and prosciutto, served with mushrooms and peas in alfredo sauce
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Ingredients
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For the Tortelloni
For the Filling
For the Sauce
Method
Making the Tortelloni
- 1
Prepare the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Mix with a fork until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin.
- 4
Cut and Fill the Tortelloni
Using a round cutter, cut circles from the dough. Place a teaspoon of filling in the center of each circle, fold over to form a half-moon, and pinch the edges to seal. Bring the two ends together to form a ring.
Making the Filling
- 5
Combine Filling Ingredients
In a mixing bowl, combine the shredded chicken, chopped prosciutto, ricotta cheese, grated parmesan, and black pepper. Mix well until thoroughly combined.
Preparing the Sauce
- 6
Sauté Garlic and Mushrooms
In a large skillet, melt the butter over medium heat. Add minced garlic and sliced mushrooms. Cook for about 5 minutes until the mushrooms are tender.
- 7
Add Cream and Peas
Pour in the heavy cream and bring to a simmer. Stir in the peas, grated parmesan, salt, and black pepper. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Cooking the Tortelloni
Serving
- 10
Plate and Serve
Serve the tortelloni warm, garnished with additional grated parmesan if desired.