Ingredients:

  • 2 cups all-purpose flour (240g)
  • 3 large eggs (150g)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon salt (3g)
  • 1 cup cooked shredded chicken (150g)
  • 1/2 cup Asiago cheese, grated (50g)
  • 1/4 cup ricotta cheese (60g)
  • 1 tablespoon fresh parsley, chopped (15g)
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter (30g)
  • 1 tablespoon olive oil (15ml)
  • 1 medium onion, diced (150g)
  • 1 red bell pepper, diced (150g)
  • 2 cloves garlic, minced (6g)
  • 1/2 cup heavy cream (120ml)
  • Fresh basil, for garnish

Instructions:

  1. In a mixing bowl, combine flour and salt. Create a well in the center, add eggs and olive oil. Mix until a dough forms, then knead until smooth (~5 minutes).
  2. In a bowl, mix shredded chicken, Asiago, ricotta, parsley, salt, and pepper until well combined.
  3. Divide the dough into quarters and roll out each portion thinly. Cut into 3-inch squares.
  4. Place a teaspoon of filling in the center of each square. Fold over to form a triangle, sealing edges securely. Bring the two corners together, pinching to form the tortelloni shape.
  5. Boil salted water in a pot. Add tortelloni and cook until they float (~4-5 minutes). Use a slotted spoon to remove them and set aside.
  6. In a large sauté pan, heat butter and olive oil over medium heat. Add onions and bell peppers; sauté until softened (~5 minutes). Stir in garlic; cook for an additional minute.
  7. Pour in heavy cream and bring to a gentle simmer. Add the cooked tortelloni and chicken; toss gently to coat.
  8. Garnish with fresh basil and additional Asiago cheese if desired.