How do you make chicken and truffle tortellacci?

Chicken and Truffle Tortellacci: A Delightful Recipe

Yields: 4 servings

Prep time: 30 minutes

Cook time: 20 minutes

Ingredients:

For the filling:

* 1 lb boneless, skinless chicken breasts, cooked and shredded

* ½ cup grated Parmesan cheese

* 2 tbsp chopped fresh parsley

* 1 tbsp chopped fresh thyme

* 2 tbsp chopped fresh chives

* 1 clove garlic, minced

* ½ cup heavy cream

* 1 egg, beaten

* Salt and pepper to taste

* 1 tsp truffle oil (optional, but highly recommended)

For the pasta dough:

* 2 cups all-purpose flour

* 3 large eggs

* 1 tbsp olive oil

* 1 tsp salt

For the sauce:

* 1 tbsp olive oil

* 1 clove garlic, minced

* 1/2 cup heavy cream

* 1/4 cup grated Parmesan cheese

* Salt and pepper to taste

* 1 tsp truffle oil (optional, but highly recommended)

Instructions:

Make the filling:

1. In a large bowl, combine the shredded chicken, Parmesan cheese, parsley, thyme, chives, garlic, heavy cream, beaten egg, salt, pepper, and truffle oil (if using). Mix well until evenly combined.

Make the pasta dough:

1. In a large bowl, combine the flour, eggs, olive oil, and salt.

2. Knead the dough for about 5 minutes until smooth and elastic.

3. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Assemble the tortellacci:

1. Divide the pasta dough into four equal portions.

2. Roll out each portion of dough into a thin sheet using a pasta machine or a rolling pin.

3. Cut the dough into 4-inch squares.

4. Place a spoonful of the chicken filling in the center of each square.

5. Fold the square in half to form a triangle, and then fold the triangle in half again to create a tortellacci.

6. Press the edges of the tortellacci firmly to seal.

Cook the tortellacci:

1. Bring a large pot of salted water to a boil.

2. Gently drop the tortellacci into the boiling water.

3. Cook for 3-4 minutes, or until the tortellacci are tender.

Make the sauce:

1. While the tortellacci are cooking, heat the olive oil in a large skillet over medium heat.

2. Add the minced garlic and cook for 1 minute, until fragrant.

3. Pour in the heavy cream and bring to a simmer.

4. Stir in the Parmesan cheese, salt, pepper, and truffle oil (if using).

5. Cook for 2-3 minutes, until the sauce has thickened slightly.

Serve:

1. Drain the tortellacci and add them to the sauce.

2. Toss to coat.

3. Serve immediately, garnished with fresh parsley or truffle shavings (if using).

Tips:

* You can substitute the chicken with other proteins like pork, beef, or mushrooms.

* For a vegetarian option, use a mixture of ricotta cheese, spinach, and garlic for the filling.

* Feel free to adjust the amount of truffle oil to your liking.

* Serve the tortellacci with a simple salad or a side of roasted vegetables.

Enjoy this flavorful and luxurious dish!