Chicken Proscuitto Tortelloni
- 1 boneless, skinless chicken breast
- 2 teaspoons minced garlic
- 2 teaspoons chopped parsley
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
- 3 slices prosciutto
- 3 ounces ricotta
- 1 tablespoon grated Pecorino-Romano
- 2 eggs
- 2 tablespoons unsalted butter, melted
- 6 to 7 sheets fresh pasta
Special equipment: a 3-inch round cookie cutter
Preheat the oven to 350 degrees F.
Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces.
Stack the prosciutto and finely chop.
Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined.
Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets.
Cut circles of pasta from the pasta strips using the cookie cutter.
Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center.
Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Cupini's Inc.