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Chicken tortellini

Kristine Czak Messig

For Dinner ( Pasta, Italian )


Published on

40 minutes to prepare and 5 minutes to cook

Serves 4


Ok, so I really love home made pasta! This recipe is delicious but a little time consuming- definitely one for the weekend.


1 quantity of pasta dough (see my easy pasta dough recipe)
2 large chicken breast fillets
1 free range egg
1 tablespoon of parmesan cheese grated
1/2 clove garlic crushed
150g fresh ricotta cheese (from the deli)
small handfull of fresh parsley
Salt and pepper to taste


1. Make the quantity of pasta dough and set aside for 30 minutes
2. Mince the chicken breasts and parsley and place in a large mixing bowl
3. Add the egg, garlic, parmesan cheese and ricotta. Season and mix well
4. Roll out the dough and cut into circles using a pastry cutter or the rim of a glass
5. Place a small teaspoon of the chicken mixture into the centre of each of the dough circles
6. Fold the circles in half and seal with water. Wrap the semi circle around your finger and join the two ends together. If the ends dont seal just add a tiny bit of water
7. Place on a floured tray in the fridge until you are ready to cook them
8. Boil a large pot of water and add salt. Boil for approximately 5 minutes or until pasta and chicken are fully cooked.
*Optional: serve with my pasta sauce recipe and top with grated parmesan


The filling is quite firm when cooked. If you would like a softer filling just add more ricotta.


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  • avatar

    Do you pre-cook your chicken or just let it cook while the pasta boils?