All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Apr 11, 2006  •  Visited (317)  •  Print version Print this recipe (31)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Pasta Rings Stuffed With Chicken And Cheese
What You Need:
  • cups finely chopped cooked chicken (3 single chicken breasts, boned and skinned, and poached in stock for 15 minutes)
  • ½ cup freshly grated imported Parmesan cheese
  • 2 egg yolks, lightly beaten
  • 1/8 teaspoon grated lemon peel
  • 1/8 teaspoon ground nutmeg
  • Salt
  • Freshly ground black pepper
  • 1 double recipe of pasta dough
  • 6 to 8 quarts water
  • Salt

  • How To Cook:
    1. Mix the chicken, cheese, egg yolks, lemon peel and nutmeg in a large bowl until they are thoroughly combined. Season with salt and pepper.

    2. Break off ¼ of the pasta dough, and keep the rest moist by coveringwith foil or a damp cloth.

    3. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a biscuit cutter or a small glass.

    4. Place ¼ teaspoon of the chicken mixture in the center of each round. Moisten the edges of each round. Fold the circles in half and press the edges firmly together.

    5. Shape into little rings by stretching the tips of each half circle slightly and wrapping the ring around your index finger. Gently press the tips together.

    6. The tortellini are best if they are cooked at once, but they may be covered with plastic wrap and refrigerated for a day or so.

    7. Bring the water and salt to a boil in a heavy pot or kettle. Drop in the tortellini and stir gently with a wooden spoon for a moment to make sure they do not stick to one another.

    8. Boil, stirring occasionally, for about 8 minutes, or until they are tender.Drain them into a large sieve or colander. Serve with ragu bolognese,butter and grated Parmesan cheese, or in hot beef or chicken stock.
    To make about 80 (Serving 8 to 10)
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Side Dishes


    Advanced Search Advanced Search
    Free counters!
    All Easy Recipes Copyright© 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy