Chicken Proscuitto Tortelloni
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Garlic (minced)2 tsps
Parsley (chopped)1 cup
Olive Oil90 g
Ricotta1 tbsp
Grated Pecorino (romano)2
Eggs2 tbsps
Unsalted Butter (melted)Directions:
1
Special equipment: a 3-inch round cookie cutter Preheat the oven to 350 degrees F
2
Cut the chicken breast length-wise down the middle
3
Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper
4
Drizzle with the olive oil
5
Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes
6
Let cool, then cut into small pieces
7
Stack the prosciutto and finely chop
8
Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper
9
Mix until thoroughly combined
10
Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long
11
Whisk the remaining egg and brush on the pasta sheets
12
Cut circles of pasta from the pasta strips using the cookie cutter
13
Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top
14
Pinch both sides towards the center
15
Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes