Parsley-Cheese Tortellini in Chicken Stock
By America's Test KitchenPublished on July 29, 2009
Yield
Serves 6 to 8
Ingredients
Parsley and Chese Tortellini
⅓ cup ricotta cheese 3 tablespoons Parmesan cheese, freshly grated2 tablespoons minced fresh parsley leaves Salt and ground black pepper ½ large egg yolk ½ pound Fresh Egg PastaSoup Base
2 quarts homemade chicken stock 4 cups spinach, chard, watercress or escarole, stemmed and choppedSalt and ground black pepper Parmesan cheese, freshly gratedBefore You Begin
This filling requires no cooking and is quite simple to prepare.
Instructions
- Combine ricotta, Parmesan, parsley, egg yolk, and salt and pepper to taste in a small bowl.
- Fill and shape the tortellini. Place the filled tortellini on a large baking sheet lined with parchment or wax paper. (The tortellini can be refrigerated, uncovered, for up to 2 hours.)
- Bring the stock to a boil in a large stockpot or Dutch oven. Drop the tortellini and greens into the pot. Simmer until the tortellini are al dente, about 4 minutes. Season the soup with salt and pepper to taste. Serve immediately, passing the Parmesan at the table.
Yield
Serves 6 to 8Ingredients
Parsley and Chese Tortellini
Soup Base
Test Kitchen Techniques
Ingredients
Parsley and Chese Tortellini
Soup Base
Test Kitchen Techniques
Ingredients
Parsley and Chese Tortellini
Soup Base
Test Kitchen Techniques
Why This Recipe Works
For our parsley-cheese tortellini in chicken stock recipe, we focused on the pasta, rolling it into sheets as thin as possible; thicker pasta made for undesirable chewy edges on the tortellini. When making the tortellini for our tortellini in chicken stock recipe, we found it’s imperative to properly seal the edges on each piece of filled pasta. To ensure the seal, it’s best to use the pasta sheet as quickly as possible; that way, it is moist and easy to manipulate. To guarantee that the pasta does not dry out, make the filling first, so it is ready once the pasta has been rolled out.
Before You Begin
This filling requires no cooking and is quite simple to prepare.
Instructions
- Combine ricotta, Parmesan, parsley, egg yolk, and salt and pepper to taste in a small bowl.
- Fill and shape the tortellini. Place the filled tortellini on a large baking sheet lined with parchment or wax paper. (The tortellini can be refrigerated, uncovered, for up to 2 hours.)
- Bring the stock to a boil in a large stockpot or Dutch oven. Drop the tortellini and greens into the pot. Simmer until the tortellini are al dente, about 4 minutes. Season the soup with salt and pepper to taste. Serve immediately, passing the Parmesan at the table.
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