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Tortellini 13

A home-style Tortellini 13 made with Butter, Pecorino Roman Cheese Divided, and Chicken Broth. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 1/2 cup
• 6 cup

Method (preview)

1. 1

   4 oz ricotta 1 1/2 cups grated pecorino Roman cheese (or Parmesan), divided 3 whole eggs (add as called for in recipe)

2. 2

   Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside.

3. 3

   Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well.

4. 4

   Break in the 2 remaining eggs and knead into soft, smooth dough.

5. 5

   Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass).

6. 6

   To make tortellini, 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.

7. 7

   Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.

8. 8

   Bring chicken broth to a simmer.

9. 9

   Bring the stock to a boil.

10. 10

    Drop in tortellini and cook until al dente, about 3-4 minutes.

11. 11

    Drain and serve in bowls of broth, passing remaining grated cheese.