Chicken Tortellini With Creamy Mushroom Sauce

Ingredients list for Chicken Tortellini With Creamy Mushroom Sauce

• Dough
• 2 cups Refined flour (maida)
• to taste Salt
• 3 Eggs beaten
• 2 teaspoons Olive oil
• Filling
• 1/2 cup Chicken mince
• 1/2 cup Spinach blanched and roughly chopped
• 1 Egg beaten
• to taste Salt
• 1 teaspoon Crushed black peppercorns
• 2 teaspoons Parmesan cheese grated
• Sauce
• 1 1/2 cups Fresh cream
• 2 cloves Garlic finely chopped
• 8-10 Button mushrooms sliced thickly
• 2 tablespoons Parmesan cheese grated
• To Serve
• for garnish Parmesan cheese grated
• 1 tablespoon Fresh parsley chopped

Method

1. To make pasta dough, sift refined flour with salt into a bowl.
2. Make a well in the centre and add eggs and oil. Using a fork or your fingertips, gradually mix all the ingredients and knead into a dough. Set aside.
3. To make the filling, mix together chicken mince, spinach, egg, salt, crushed peppercorns and Parmesan cheese.
4. Roll the pasta dough thinly and cut into two-inch roundels using a round cutter.
5. Place a small portion of the filling on one side of each round.
6. Fold the other side over and seal the edges to get a half moon shape.
7. Take the two ends backwards and press together.
8. Bring the water to a boil in a deep non-stick pan.
9. Add the salt and prepared tortellini and cook till the tortellini starts floating on water.
10. It can take three to four minutes.To make the sauce, boil together cream and garlic in a non-stick pan.
11. Add mushrooms, Parmesan cheese and salt and cook for two to three minutes.
12. Arrange the blanched tortellini on a serving plate and pour the sauce over.
13. Sprinkle some Parmesan cheese on top. Serve hot garnished with parsley.

Nutrition Info