Name: Tortellini Tossed with Cream (Tortellini alla Panna)
Total time: 1 h 30 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 3 ounces boneless, skinless, chicken breast, trimmed of all fat and cut into ½-inch cubes; 1 tablespoon vegetable oil; ¼ teaspoon nutmeg; 2 ounces mortadella; ¾ cup whole milk ricotta; ½ cup plus ⅓ cup freshly grated Parmigiano-Reggiano; 2 ounces lean boneless pork loin cut into ½-inch cubes; Freshly ground pepper; ½ cup heavy cream; 2 eggs of homemade pasta dough; Salt; 1 egg yolk; 3 tablespoons butter

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

There is a story that tells of how the first tortellino was created. Once upon a time there was a baker and pasta maker who was secretly madly in love with a young girl who worked for him. Before she started work she would go and change her clothes in the back room and one day the owner could not resist the temptation to peek through the keyhole. All he could see was her belly button, but he found it so beautiful that he picked up a small round disk of pasta and shaped it like her belly but