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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brown the chicken breast in the butter, seasoning it with salt and pepper; set aside. Chop mortadella finely and combine in a bowl with the chicken, ricotta, 1 cup grated Romano, 1 egg, nutmeg, salt and pepper, and mix well. | 2. Heap the flour in a mound on a board and make a well in the center. Break in the 2 remaining eggs and knead into soft, smooth dough. Roll out into a thin (1/8" thick) sheet and cut into 1-1/4" circles (you can use a small juice glass). | 3. To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring. | 4. Bring chicken broth to a simmer. | 5. Bring the stock to a boil. Drop in tortellini and cook until al dente, about 3-4 minutes. Drain and serve in bowls of broth, passing remaining grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1			780.1798	0.0	94.5741	41.9573
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
salt pepper				50.4333	0.0	11.22	0.2833
prosciutto	2	ounces		50.4333	0.0	11.22	0.2833
ricotta cheese	4	ounces		197.3125	3.4473	12.7686	14.7191
pecorino romano cheese	1 1/2	cups	grated divided	50.4333	0.0	11.22	0.2833
egg	3			214.5	1.08	18.84	14.265
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
purpose flour	1 3/4	3/4		50.4333	0.0	11.22	0.2833
chicken broth	6	cups		468.72	11.34	66.8304	15.7248

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.