Chicken Tortellini with Cream Sauce (Print)
Tender handmade tortellini filled with chicken and ricotta, served in Parmesan cream sauce.
# Ingredient List:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon kosher salt
→ Chicken Filling
04 - 1 cup cooked chicken breast, finely chopped
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1 garlic clove, minced
08 - 2 tablespoons fresh parsley, finely chopped
09 - 1/4 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper, to taste
→ Cream Sauce
11 - 1 cup heavy cream
12 - 2 tablespoons unsalted butter
13 - 1/2 cup grated Parmesan cheese
14 - Freshly ground black pepper, to taste
→ To Serve
15 - Fresh parsley, chopped
16 - Extra Parmesan cheese, for garnish
# How-To Steps:
01 - Mound the flour on a clean work surface and create a deep well in the center. Add the eggs and salt to the well. Using a fork, gently beat the eggs while gradually pulling in flour from the inner walls of the well. Continue mixing until a shaggy dough forms, then knead by hand for 7 to 8 minutes until the dough is smooth, elastic, and springs back when pressed. Wrap tightly in plastic wrap and let rest at room temperature for 20 minutes.
02 - In a mixing bowl, combine the finely chopped chicken breast, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, ground nutmeg, and salt and pepper to taste. Stir until all ingredients are evenly distributed and the mixture holds together when pressed.
03 - Unwrap the rested dough and divide it into manageable portions. Using a rolling pin, roll each portion out to approximately 1/16-inch thickness. Cut the sheet into 2-inch squares or circles using a knife or pasta cutter. Place a small spoonful of filling in the center of each piece, fold the dough over to form a triangle or half-moon, and press the edges firmly to seal, squeezing out any air. Bring the two bottom corners together and pinch to form the classic tortellini shape.
04 - Bring a large pot of generously salted water to a rolling boil. Working in batches to avoid overcrowding, gently drop the tortellini into the boiling water. Cook for 3 to 4 minutes, or until the pasta floats to the surface and the edges are tender. Remove with a slotted spoon and transfer to a plate lightly coated with sauce to prevent sticking.
05 - While the tortellini cook, melt the butter in a saucepan over medium heat. Pour in the heavy cream and bring to a gentle simmer for 2 to 3 minutes, allowing it to slightly thicken. Stir in the grated Parmesan cheese and continue stirring until fully melted and smooth. Season with freshly ground black pepper to taste.
06 - Gently toss the cooked tortellini in the cream sauce until evenly coated. Transfer to warm serving plates or bowls and garnish with additional grated Parmesan cheese and freshly chopped parsley. Serve immediately.
# Expert Suggestions:
01 -
- The filling comes together in minutes with rotisserie chicken, so you get all the elegance without spending hours on prep.
- That cream sauce is deceptively simple, but people will think you spent far longer on it than three ingredients and five minutes.
02 -
- If your dough tears while rolling, it is too dry, so knead in a few drops of water and try again rather than fighting it.
- Seal the tortellini edges with a tiny brush of water or egg wash, because any gap will let the filling escape into the boiling water.
03 -
- Resting the dough is nonnegotiable because the gluten needs time to relax or you will never roll it thin enough without tearing.
- Underfill the tortellini slightly, since overstuffing is the number one reason they burst open during cooking.