John Myers
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Tortellini with Chicken Cream Cheese
The perfect tortellini with chicken cream cheese recipe with a picture and simple step-by-step instructions.
filling
- 600 g Chicken breast fillet
- 100 g Dried tomatoes in oil
- 300 g Cream cheese
- 1 Clove of garlic
- 1 tbsp Fresh parsley
- 1 tbsp Rosemary fresh
- 20 Basil leaves
- 2 tsp Salt
- Pepper from the grinder
- Lemon zest
dough
- 500 g Wheat flour
- 5 Eggs
- 5 tbsp Olive oil
- 1 tsp Salt
preparation
- First the dough is made. To do this, all ingredients are mixed together until a smooth dough is created. Wrap the kneaded dough in cling film and let it rest in the refrigerator for 1 hour.
- Chop the chicken into small pieces, puree even finer with a slicer. Pour into a bowl. Crush the cream cheese with the dried tomatoes, salt, pepper, the herbs and a little lemon zest, garlic in a food slicer until a uniform mass is formed. Add this to the chicken and mix with an egg.
- Use the pasta machine to make thin sheets of dough. From this, individual square pieces (about 5cmx5cm) are cut out.
- Put a bit of the filling in the middle of the dough, moisten the edges slightly with water, fold into a triangle, press the edges, fold the tip over and connect the ends together.
- Simply use the remaining dough again, should the dough get a little dry over time, just mix in a little water.
- About 100 tortellini are made. Cook the finished tortellini in salted water until these float above.
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