Tortelini

Filling Redaction

  • 1 Chicken Breasts
  • 6 oz. Ricotta Cheese
  • .5 oz. cinnamon
  • 1/4 oz. Pepper
  • 1/4 oz. Nutmeg and Cloves together
  • 1/2 tbsp. Minced Fresh Mint
  • 1/2 tbsp. minced fresh Marjoram
  • 4 oz. Sugar
  • 1 or 2 threads saffron
  • 2 oz. dried Currants
  • 1 eggs
  • 2 egg yolks
  • 1/2 batch of pasta dough

Boil the chicken breast in water. While the chicken cools pound the currants in a mortar and set aside. When the chicken is cool enough to handle, minced it very fine and place it in the mortar to grind to a fine paste.

When the chicken is a paste like consistency add the ricotta, spices, herbs, currants and eggs. It is important that the filling be ground as finely as possible. Each tortellini contains only one teaspoon, AT THE MOST, probably more like one half to three quarters of a teaspoon.

To form the tortellini, take the two inch squares of dough and place a scant 1/2 teaspoon of filling in the center. Barely wet the edges of half the square and fold it in half from point to point so you have a triangle shape. Now for the tricky part: Take the triangle and wrap it around your finger so that the points on the longest side go around your finger and meet.

Boil generously salted water and when it boils put in the tortelini. WHen they float to the surface, boil for another 1-2 minutes and scoop them out. Dress them with butter and parmesan cheese and serve.