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Try SavoraThree-Cheese Tortellini with Chicken and Pesto
Tortellini filled with a three-cheese mixture of Ricotta, Parmesan, and Asiago, served with a simple and flavorful chicken and pesto sauce.
Recipe adapted from: chefmichaelsalmon.com
Ingredients
- Ricotta cheese1 cup
- grated Parmesan cheese1/2 cup
- grated Asiago cheese1/2 cup
- egg yolk1 large
- panko bread crumbs1/2 cup
- to taste Kosher salt and white pepper
- batch Egg pasta dough1
- bunches fresh basil2 large
- garlic, minced4 cloves
- extra virgin olive oil2/3 cup
- grated Parmesan cheese2/3 cup
- pine nuts1/4 cup
- to taste Kosher salt and freshly ground black pepper
- boneless and skinless chicken breasts, sliced2
- to taste kosher salt and freshly ground black pepper
- extra virgin olive oil2 Tablespoons
- chicken stock1 cup
- pine nuts and freshly grated Parmesan cheese to finish
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Learn MoreMethod
Mix all the filling ingredients together until well combined.
Roll the pasta dough out as detailed in the Pasta 101 post.
Lay the dough out on a floured (semolina) work surface and use a 3-inch round cutter to cut out as many rounds as you can. Have a small bowl available with about half a cup warm water in it. Wet your index fingertip in the bowl and gently brush the outside circumference of the circle.
Place 1 teaspoon of the three-cheese filling in the center of the circle and fold the circle in half, forming a half moon shape. Work your way around the half moon, patting the edges together to work out any air pockets. With the flat side of the half moon facing you, lightly wet one corner and with both hands, bring the two corners toward you and pinch together, forming and securing the tortellini.
Place the tortellini in a single layer on a baking sheet dusted with semolina while you finish with the remaining circles.
Place all the Pesto ingredients in a food processor and blend until almost smooth. Season the Pesto with salt and pepper.
Season the chicken breasts with salt and pepper. Sauté the chicken in a hot sauté pan with the olive oil. Cook over medium heat, turning it occasionally, until cooked through and golden browned, about 2 minutes, depending upon thickness of breast.
Add chicken stock and Pesto to the pan and reduce the heat to low.
Working in batches, cook the tortellini in a pot of boiling salted water until tender, about 4 minutes if fresh, or 7 minutes if frozen. Drain well. Add the tortellini to the pan with the Pesto and toss to coat. Transfer to plates, drizzling any remaining sauce from the pan over the tortellini.
Sprinkle with pine nuts and freshly grated Parmesan cheese. Serve immediately.
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