Chicken Tortellini In A Sweet Onion-Lambrusco Broth

This comforting dish features handmade tortellini stuffed with a savory mixture of chicken, prosciutto, mortadella, and Parmigiano-Reggiano. The pasta is gently poached in a unique broth made by reducing red onions, orange juice, and fruity Lambrusco wine until thick and marmalade-like. The result is a perfect balance of sweet, savory, and herbal notes. Its an elegant yet hearty meal perfect for special weeknight dinners or entertaining guests who appreciate fresh pasta. The tender dough wraps the rich filling, absorbing the deep flavors of the wine-infused broth for a truly satisfying experience.

Cooking Method: Boiling, Sautéing

Cuisine: American

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 372.8

Description

This comforting dish features handmade tortellini stuffed with a savory mixture of chicken, prosciutto, mortadella, and Parmigiano-Reggiano. The pasta is gently poached in a unique broth made by reducing red onions, orange juice, and fruity Lambrusco wine until thick and marmalade-like. The result is a perfect balance of sweet, savory, and herbal notes. Its an elegant yet hearty meal perfect for special weeknight dinners or entertaining guests who appreciate fresh pasta. The tender dough wraps the rich filling, absorbing the deep flavors of the wine-infused broth for a truly satisfying experience.

Ingredients

2 md Red onions, chopped into
1/4 Inch dice
2 cup Lambrusco wine, or other

Directions

1
Make the onion marmalade: Place chopped red onions, Lambrusco wine, 1 cup orange juice, and 2 tablespoons sugar in a saucepan.
2
Place over medium-high heat and bring to a boil.
3
Lower heat to medium and reduce until thick like marmalade, about 30 minutes.
4
Remove from heat and allow to cool.
5
Make the filling: In a 12- to 14-inch saut pan, melt 2 tablespoons butter over medium heat until just starting to foam.
6
Slice 7 oz boneless, skinless chicken breast very thinly across the grain and place in pan with butter.
7
Cook over medium heat, stirring constantly, until very lightly browned.
8
Add 1/2 cup dry white wine, cover, and cook for 5 minutes.
9
Remove cover and cook until liquid is gone, 2 to 3 more minutes.
10
Remove from heat and allow to cool.
11
Cut 3 oz prosciutto and 5 oz mortadella (cold from refrigerator) into 1/4-inch dice and place in food processor.
12
Add cooled contents of saut pan and pulse until just ground, like meat, not like a mousse.
13
Pour into a large mixing bowl and add 3/4 cup grated Parmigiano-Reggiano, 1/2 teaspoon freshly grated nutmeg, 1/4 cup milk, and 1 egg, folding carefully.
14
Check for seasoning with salt only and refrigerate.
15
Make the pasta dough: Make a mound of 3 1/2 cups unbleached all-purpose flour in the center of a large wooden cutting board.
16
Make a well in the middle of the flour and add 4 extra-large eggs and 1/2 teaspoon olive oil.
17
Using a fork, beat together the eggs, oil and begin to incorporate the flour starting with the inner rim of the well.
18
As you expand the well, keep pushing the flour up to retain the well shape.
19
The dough will come together when 1/2 of the flour is incorporated.
20
Start kneading the dough with both hands, using the palms of your hands primarily.
21
Once you have a cohesive mass, remove the dough from the board and scrape up any leftover crusty bits.
22
Lightly flour the board and continue kneading for 3 more minutes.
23
The dough should be elastic and a little sticky.
24
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
25
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
26
Assemble the tortellini: Roll out the dough thinly and cut into 2-inch rounds using a water glass or cookie cutter.
27
Cover cut rounds with a damp kitchen towel so that they do not dry out.
28
Working 5 at a time, place 1/2 teaspoon filling in center of each round.
29
Fold each round in half to form a half moon and pinch the edges tightly together to seal.
30
Take the two opposing corners and bring the tails of the half moon together, twisting one half turn so that the sealed half round edge curves around the outside of the filled soul of the tortellini.
31
Repeat with each round until all pasta is used up.
32
Leave formed pasta shapes uncovered to dry slightly.
33
To serve, heat 2 cups basic chicken stock to boil in a large pasta pot and add the onion marmalade.
34
Check broth for seasoning with salt.
35
Drop 48 tortellini into broth and return to boil.
36
Lower heat until just under boil and cook tortellini until tender and yet still possessing a discernible resistance to the bite, about 4 to 6 minutes.
37
Spoon 12 tortellini into each of 4 warm soup bowls and divide the broth among them.
38
Sprinkle with remaining 1/2 cup grated Parmigiano-Reggiano and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 372.8kcal

% Daily Value *
Total Fat 25.2g39%
Saturated Fat 10.8g54%
Cholesterol 116.4mg39%
Sodium 88.4mg4%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken tortellini, lambrusco broth, onion marmalade, fresh pasta, handmade tortellini, italian american, comfort food, wine reduction, prosciutto filling, comforting dinner, sweet onion, pasta soup, parmesan, mortadella, orange juice, red onion, homemade pasta, savory broth, weeknight dinner

Read it online: https://www.chefs-mate.com/recipe/chicken-tortellini-in-a-sweet-onion-lambrusco-broth/