Tortellini In Brodo | Homemade Tortellini Recipe

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Make a deep well in 300 grams of double zero flour on the counter.

Pour in a mixture of 2 whole eggs and 5 yolks.

Add 1/4 teaspoon fine sea salt and 1 teaspoon extra virgin olive oil.

Incorporate the flour into the egg mixture using a fork.

Once it resembles a paste, use a dough scraper to mix the wet and dry ingredients.

Knead the dough until it becomes silky smooth, about 3-4 minutes.

Wrap the dough in plastic film and let it rest in the fridge for about an hour.

Prepare the filling by adding 5 ounces of chilled cubed chicken, 2 ounces of diced pancetta, 1/4 ounce of grated parmesan, 1 egg white, rosemary leaves, 1/2 ounce of heavy cream, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg to a food processor.

Blend until the mixture resembles a loose finely ground sausage.

Transfer the filling to a bowl and refrigerate until ready to use.

Roll out the pasta dough, cutting off 1/4 of it and keeping the rest wrapped.

Dust the work surface with flour and roll the dough thin enough to see your hand through it.

Cut the rolled dough into squares about 2.5 to 3 centimeters wide.

Add a little less than 1/2 teaspoon of filling to the center of each square.

Lightly spray the pasta with water to help seal it.

Fold the pasta to form tortellini, pinching edges to seal.

Bring chicken broth to a boil and drop in the tortellini and English peas.

Simmer for about 3-4 minutes until the tortellini are cooked through but still have a bite.

Serve in bowls with freshly grated parmesan cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens