Tortellini with chicken, cheese and nutmeg
4 servings
25 minutes
Tortellini with chicken, cheese, and nutmeg is a true embodiment of Italian cuisine, combining sophistication and the comfort of home cooking. These delicate pasta pockets filled with a fragrant mix of chicken meat, cream, and parmesan gain zest from lemon zest and a hint of nutmeg spice. Their history traces back to the Emilia-Romagna regions where tortellini were considered a gastronomic treasure. Served with butter or creamy sauce, they transform into an exquisite dish that captivates gourmets' hearts. Tortellini are suitable for both cozy family dinners and festive gatherings, revealing the full palette of Italian culinary flavors.
1
Boil the chicken breast fillet and chop it finely. Add cream, grated parmesan, lemon zest, yolks, nutmeg, salt, and pepper.
- Chicken breast: 300 g
- Cream 20%: 1 tablespoon
- Grated Parmesan cheese: 100 g
- Lemon zest: 50 g
- Egg yolk: 2 pieces
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Cut circles from the dough, place filling in the center, and seal like dumplings, making the hole slightly larger than that of dumplings.
3
Drop the tortellini into boiling salted water, cook for 6-8 minutes, remove with a slotted spoon, and serve.
4
Tortellini can be topped with cream sauce, added butter, or sprinkled with grated parmesan as desired.
- Grated Parmesan cheese: 100 g