CHICKEN TORTELLINI WITH CREAMY TOMATO SAUCE

INGREDIENTS

• 2 quantities of plain pasta dough
• 1 egg white, lightly beaten

FILLING

• 500g chicken thigh fillets
• 2 egg yolks
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon cracked black peppercorns

CREAMY TOMATO SAUCE

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 clove garlic, crushed
• 410g can tomatoes
• 2 tablespoons dry red wine
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon sugar
• 1/4 teaspoon ground black peppercorns
• 1 cup cream

CHICKEN TORTELLINI WITH CREAMY TOMATO SAUCE METHOD:

Roll pasta dough until 2mm thick, and cut into 5 ½ cm squares. Brush edges of squares with egg white, top each square with 1/2 level teaspoon of filling, fold squares in half diagonally and press edges together firmly. Overlap the corners of each tortellini, press firmly 

Just before serving, Tortellini should be added to a large pan of boiling water and boiled for about four minutes, uncovered, until tender. Serve tortellini with sauce. 

Filling: Trim excess fat from chicken, process or mince chicken until finely minced. Mix well with chicken, egg yolks, basil, and pepper in a bowl.

Creamy Tomato Sauce: Heat oil in a pan, add onion and garlic, and cook, stirring, until onion is soft. Bring to boil undrained crushed tomatoes, wine, basil, sugar, and pepper. Blend or process mixture until smooth, and return to pan. Stir in cream, and cook until heated through.

Serves 4.

Note: Tortellini and sauce can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked tortellini are suitable.

Microwave: Not suitable.

Also Read: CHICKEN JAMBALAYA