Chicken Stuffed Tortellini alla Vodka
Serves 4 to 6
Ingredients:
For the sauce
- 1 24 oz. jar Monte Bene Vodka pasta sauce
- 1 tsp. dried rosemary
- 1/2 tsp. fresh oregano
- 1/4 tsp. crushed red pepper flakes
- Parmesan cheese, sliced or shredded
- Salt and pepper to taste
For the pasta
- 2 cups all purpose flour
- 1/2 tsp. salt
- 3 large eggs
- 1 to 2 chicken breasts, cooked thoroughly
- 2 cups ricotta cheese
- 1 cup Pecorino Romano cheese
- 1 tsp. fresh basil, chopped
- 1/2 tsp. garlic
- Salt and pepper to taste
Preparation:
Cut chicken breasts into small cubes. In a large bowl, combine all of the filling ingredients. Filling will be lumpy. To prepare the pasta, combine flour and salt in a large bowl. Create a well or hole in the center of the dough and crack the eggs into it. Whisk together the eggs with a fork. Gradually begin pulling flour into the eggs, allowing a moist dough to begin to form. Place the dough and any excess flour onto a floured surface. Fold dough onto itself, flatten, and repeat, allowing the dough to become gradually firmer. Begin kneading the dough, adding extra flour as needed to prevent sticking. Continue kneading until the dough forms a smooth, elastic ball and no air bubbles appear when it is sliced into. Roll dough into a ball and place in a clean bowl and cover for 30 minutes, allowing dough to rest. Divide the dough into four equal balls and place on a well-floured baking sheet. Cover dough with a clean towel to prevent it from drying out. One at a time, take each ball of dough and press it with your hands to flatten it. Feed it through the thickest setting on a pasta machine. Fold the dough again, turn it, and feed it through the pasta machine several more times. Gradually decrease the thickness on the pasta machine, feeding the dough through each setting at least once. Once you have created a long, thin sheet, cut the dough into evenly shaped squares. Place 1 tsp. of filling in the center of the square. Fold the square over so that the corners meet, forming a triangle. Fold opposite corners of the triangle together and press firmly. Toss with flour and repeat with remaining dough.
Cook tortellinis al dente in a large pot of bowling water. Pour Monte Bene Vodka pasta sauce into a large saute pan and bring to a simmer. Add oregano, red pepper flakes, and rosemary. Drain pasta and plate. Top with sauce mixture, Parmesan cheese, salt and pepper, and extra red pepper flakes as desired. Garnish with greens and fresh mozzarella.