Ingredientes para Homemade Tortellini In Broth
- Chicken Breasts
- Butter
- Salt And Pepper
- Prosciutto
- 1 cup ricotta cheese
- Pecorino Romano Cheese
- 3 large eggs
- Nutmeg
- All Purpose Flour
- 4 cups chicken broth (or vegetable broth)
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Cómo preparar Homemade Tortellini In Broth
- In a large bowl, combine 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg yolk, 1/4 cup finely chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until thoroughly combined.
- Prepare the pasta dough: In a large bowl, whisk together 3 cups all-purpose flour, 3 large eggs, and 1 tablespoon olive oil until a smooth dough forms. Knead for 8-10 minutes until elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
- On a lightly floured surface, roll out the pasta dough to a very thin sheet (about 1/16 inch thick). Use a 2-inch round cookie cutter or a glass to cut out circles.
- Place a teaspoon of the cheese filling in the center of each circle. Fold the circle in half to form a half-moon shape, then pinch the edges together firmly to seal.
- Bring a large pot of salted water to a boil. Gently add the tortellini and cook for 3-4 minutes, or until they float to the surface and are cooked through.
- While the tortellini are cooking, prepare the broth: In a separate pot, heat 4 cups of chicken broth (or vegetable broth for a vegetarian option) with 1 bay leaf and 1/4 teaspoon black pepper. Simmer for 10 minutes.
- Remove the tortellini from the boiling water and add them to the simmering broth. Cook for another 2-3 minutes to heat through.
- Serve immediately, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
4g
Fat
22g
Carbs
9g
