Chicken And Egg Salad

This fresh pasta is stuffed with pork, prosciutto and spices and cooked in chicken broth for even more delicious flavour.
Directions for: Fresh Tortellini

Ingredients

Stuffing

100 g pork

50 g mortadella

50 g prosciutto

1 tsp nutmeg

tsp salt

50 g Parmigiano

Tortellini

500 g Fresh Pasta Dough

2 L chicken broth or water

2 Tbsp butter

1 Tbsp sage, chopped

1 Tbsp chives, chopped

3 Tbsp flour

Balsamic vinegar, for drizzling

Directions

Stuffing

1. Pass meat through grinder twice so it becomes soft. Place ground meat in a mixing bowl and season with nutmeg, a very small amount of salt and freshly grated Parmigiano. Add one egg to help bind the ingredients together. Mix well with hands until all ingredients are combined. Let the meat rest so the flavors intensify.

Tortellini

1. To make your tortellini, roll out pasta and cut into 1-inch squares. Place a small amount about a teaspoon of stuffing in the centre of each square. Close the square into a triangle, then press the two bottom ends together around your index finger to form a circle.

2. Bring chicken broth to a boil, and cook fresh tortellini for about 2 minutes, or until it comes to the surface.

3. Meanwhile, make your roux. Melt butter over medium heat; add in sage, chives and coat. Add flour and mix until it becomes velvety. Add a ladleful of chicken broth to thin it out and give it flavor.

4. When the tortellini is ready, finish it in the sauce. Remove from heat. Sprinkle with freshly grated Parmigiano and drizzle with Balsamic vinegar.

See more: Dinner, Italian, Main, Pasta, Pork