According to legend, the shape of the tortellini resembles Venus's navel. When you make tortellini you will know what they should look like!
125 g (4 oz) boned and skinned chicken breast
60 g (2 oz) Parma ham (prosciutto)
45 g (1 1/2 oz) cooked spinach, well drained
1 tbsp finely chopped onion
2 tbsp freshly grated Parmesan
good pinch of ground allspice
1 egg, beaten
salt and pepper
Basic Pasta Dough (see below)
60 g (2 oz) Parma ham (prosciutto)
45 g (1 1/2 oz) cooked spinach, well drained
1 tbsp finely chopped onion
2 tbsp freshly grated Parmesan
good pinch of ground allspice
1 egg, beaten
salt and pepper
Basic Pasta Dough (see below)
Sauce
300 ml (1/2 pint) 1 1/2 cups single (light) cream
1 - 2 garlic cloves, crushed
125 g (4 oz) button mushrooms, sliced thinly
4 tbsp freshly grated Parmesan
1 - 2 tbsp chopped fresh parsley
1 - 2 garlic cloves, crushed
125 g (4 oz) button mushrooms, sliced thinly
4 tbsp freshly grated Parmesan
1 - 2 tbsp chopped fresh parsley
method
1. Poach the chicken in well-seasoned water until tender, about 10 minutes; drain and chop roughly. When cool put into a food processor with the Parma ham (prosciutto), spinach and onion and process until finely chopped. Stir in the Parmesan, allspice, seasonings and egg.
2. Roll out the pasta dough, half at a time, on a lightly floured surface until as thin as possible. Cut into 4-5 cm (1 1/2 - 2 inch) rounds using a plain cutter.
3. Place 1/2 teaspoon of the filling in the centre of each dough circle, fold the pieces in half to make a semicircle and press the edges firmly together. Wrap the semicircle around your index finger and cross over the two ends, pressing firmly together, curling the rest of the dough backwards to make a 'tummy button' shape. Slip the tortellini off your finger and lay on a lightly floured tray. Repeat with the rest of the dough, re-rolling the trimmings.
4. Heat a large pan of salted boiling water and add a few tortellini. Bring back to the boil and once they rise to the surface cook for about 5 minutes, giving an occasional stir. Remove with a slotted spoon and drain on paper towels. Keep warm in a dish while cooking the remainder.
5. To make the sauce, heat the cream with the garlic in a pan and bring to the boil. Simmer for a few minutes. Add the mushrooms, half the Parmesan and seasoning and simmer for 2 - 3 minutes. Stir in the parsley and pour over the warm tortellini. Sprinkle the tortellini with the remaining Parmesan and serve immediately.
125 g (4 oz) 1 cup strong plain (all-purpose) flour, plus extra for dusting
125 g (4 oz) 2/3 cup fine semolina
1 tsp salt
2 tbsp olive oil
2 eggs
2 - 3 tbsp hot water
1. Sieve the flour, semolina and salt into a bowl and make a well in the centre. Pour in half the oil and add the eggs. Add 1 tablespoon of hot water and, using your fingertips, work to a smooth dough. Sprinkle on a little more water if necessary to make the dough pliable.
2. Lightly dust a board with flour, turn the dough out and knead it until it is elastic and silky. This could take 10 - 15 minutes. Dust the dough with more flour if your fingers become sticky.
2. Roll out the pasta dough, half at a time, on a lightly floured surface until as thin as possible. Cut into 4-5 cm (1 1/2 - 2 inch) rounds using a plain cutter.
3. Place 1/2 teaspoon of the filling in the centre of each dough circle, fold the pieces in half to make a semicircle and press the edges firmly together. Wrap the semicircle around your index finger and cross over the two ends, pressing firmly together, curling the rest of the dough backwards to make a 'tummy button' shape. Slip the tortellini off your finger and lay on a lightly floured tray. Repeat with the rest of the dough, re-rolling the trimmings.
4. Heat a large pan of salted boiling water and add a few tortellini. Bring back to the boil and once they rise to the surface cook for about 5 minutes, giving an occasional stir. Remove with a slotted spoon and drain on paper towels. Keep warm in a dish while cooking the remainder.
5. To make the sauce, heat the cream with the garlic in a pan and bring to the boil. Simmer for a few minutes. Add the mushrooms, half the Parmesan and seasoning and simmer for 2 - 3 minutes. Stir in the parsley and pour over the warm tortellini. Sprinkle the tortellini with the remaining Parmesan and serve immediately.
Basic Pasta Dough
Making your own pasta dough is time consuming but immensely satisfying. You will need plenty of space for the rolled-out dough, and somewhere to hang it to dry. Serves four.125 g (4 oz) 1 cup strong plain (all-purpose) flour, plus extra for dusting
125 g (4 oz) 2/3 cup fine semolina
1 tsp salt
2 tbsp olive oil
2 eggs
2 - 3 tbsp hot water
1. Sieve the flour, semolina and salt into a bowl and make a well in the centre. Pour in half the oil and add the eggs. Add 1 tablespoon of hot water and, using your fingertips, work to a smooth dough. Sprinkle on a little more water if necessary to make the dough pliable.
2. Lightly dust a board with flour, turn the dough out and knead it until it is elastic and silky. This could take 10 - 15 minutes. Dust the dough with more flour if your fingers become sticky.
serving amount
serves 4
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