This Chicken and Cheese Tortellini recipe is not an easy recipe to make. It does take time however, it is well worth it. The tortellini is stuffed with chicken and cheese, boiled and then added to a sauce or stock. This is something you make when you have time for those who apprecicate real home made cooking and yes you can taste the difference between this and the packet versions out there. Try it if you can as you won’t be disappointed. Enjoy!

Makes about 80
Serving 8-10



4 lbs (1.8 kg) finely chopped cooked chicken (3 single chicken breasts, boned and skinned, and poached in stock for 15 minutes)
2oz freshly grated Parmesan cheese
2 egg yolks, lightly beaten
½ salt spoon grated lemon peel
½ salt spoon ground nutmeg
Salt and Freshly ground black pepper to season


1 double recipe of pasta dough


Mix the chicken, cheese, egg yolks, lemon peel and nutmeg in a large bowl until they are thoroughly combined. Season with salt and pepper.

Break off 1/4  of the pasta dough, and keep the rest moist by covering with foil or a damp cloth. Roll out the dough on a floured board until it is paper thin, then cut into 2-inch rounds with a pastry cutter or the rim of a small glass.

Place ¼ teaspoon of the chicken mixture in the centre of each round. Moisten the edges of each roound. Fold the circles in half and press the edges firmly together. Shape into little rings by stretching the tips of each half-circle slightly and wrapping the ring around your index finger. Gently press the tips together.

The tortellini are best if they are cooked when they are made, but they may be covered with plastic wrapping and refrigerated for a day or so.

Bring salted water to a boil in a heavy pot. Gently drop in the tortellini and stir gently with a wooden spoon for a moment to make sure they do not stick to one another. Boil, stirring occasionally, for about 8 minutes, or until they are tender. Drain them into a large sieve or colander.

Serve with Ragu Bolognese, butter and grated Parmesan cheese, or in hot beef or chicken stock.

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