Chicken, porcini and basil tortellini in broth

Chicken, porcini and basil tortellini in broth

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Delicate home-made tortellini taste delicious in this light chicken broth.

The ingredient of Chicken, porcini and basil tortellini in broth

  1. 10g dried porcini mushrooms*
  2. 3 cups (750ml) Massel chicken style liquid stock (see related recipe), plus the chicken from cooking
  3. 1/4 cup chopped basil leaves
  4. 1 egg
  5. 1 tablespoon olive oil
  6. 30 square egg wonton wrappers or flour wonton wrappers*
  7. Baby spinach leaves, to serve

The instruction how to make Chicken, porcini and basil tortellini in broth

  1. Soak porcini in 1/4 cup (60ml) boiling water for 10 minutes, then drain and finely chop.
  2. Discard the skin and bones from the chicken and finely chop the meat. Combine in a bowl with porcini and basil. Season with sea salt and freshly ground black pepper, then stir in egg and oil.
  3. Place 10 wonton wrappers on a clean surface. Place a rounded teaspoon of chicken mixture off-centre on each wrapper (dont overfill or the tortellini will burst). Brush edges lightly with cold water, then fold over into a triangle, pressing down edges to enclose filling. With the long end of the triangle facing towards you, pull the 2 corners up to meet over the centre of the filling, overlapping slightly. Press together gently to secure. Repeat process with remaining wrappers and filling to make 30 tortellini.
  4. Cook the tortellini, in batches, in a large pan of boiling salted water for 3 minutes or until they rise to the surface and are cooked through. Scatter a few spinach leaves in 6 serving bowls, then top each with 5 cooked tortellini.
  5. Meanwhile, bring reserved stock to the boil in a pan and season well. Ladle over the tortellini and serve immediately.

Nutritions of Chicken, porcini and basil tortellini in broth

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