Ingredients
- 200-300 g homemade pasta
- Leftover chicken mousse (from chicken ballotine)
- 200 ml chicken stock
- A splash of sherry
- A splash of cream
- 1 egg
- Butter
- Olive oil
- Grated Parmesan
- --- Salad ---
- Green salad of choice
- Feta cheese
- Tomato
- Cucumber
- Salt and pepper
Instructions
Roll out pasta sheets and distribute the filling at appropriate intervals and amounts. This requires some trial and error! Use a large round cutter (4-5 cm) and cut out a circle around the filling.
Brush half of the circle with beaten egg yolk as glue. Fold the half-circle over, making sure no air gets in, and shape into a tortellini. Repeat many times.
Bring a large pot of water to a boil with quite a bit of salt, about 1 tbsp per liter, and a little olive oil.
Reduce the stock with a splash of sherry, and when it has reduced by about half, add a small splash of cream and a knob of butter. Season with salt and pepper.
Make a simple salad as a side dish.
When the water is boiling, stir vigorously in the water and add the tortellini, cooking for 3-4 minutes.
Drain the water and divide the tortellini among plates that already have salad on them. Pour a little sauce over the tortellini and finish with grated Parmesan.
Notes
This recipe uses leftover filling from chicken ballotine. Homemade stuffed pasta takes time, but is worth the effort!