Tortellini (tawr-teh-lce-nee) are small semi-circles of stuffed pasta which are shaped into rings before being cooked.

This recipe uses a chicken filling but any of the fillings given for Ravioli may be used. Served with grated Parmesan cheese, this dish wakes a delicious first course for an Italian meal or, accompanied by Garlic Bread and a full-bodied red wine, a filling main course.


8 oz. bought or home-made Ravioli pasta, rolled out into

2 thin sheets


2 tablespoons olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped celery stalk, trimmed and finely chopped

1 lb. canned peeled tomatoes, drained

1 teaspoon dried oregano

1 fl. oz. red wine

½ teaspoon salt -1 teaspoon black pepper


8 oz. cooked chicken meat, finely chopped

1 tablespoon grated Parmesan cheese 1 egg yolk, lightly beaten s teaspoon finely grated lemon rind -g teaspoon grated nutmeg g teaspoon salt -½ teaspoon black pepper

First, make the sauce. In a medium-sized saucepan, heat the oil over moderate heat. When the oil is hot, add the onion, garlic and celery and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.

Stir in the tomatoes, oregano, wine, salt and pepper and bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer the sauce for 40 minutes, stirring occasionally.

Meanwhile, place all the filling in-gredients in a large mixing bowl, and blend well with a wooden spoon. Set aside.

With a 2-inch round, fluted pastry cut-ter, cut the pasta dough into circles. Place half a teaspoon of the filling in the centre of each dough circle.

Using a pastry brush, moisten the edge of each dough circle with a liberal quantity of water. Fold the circles over to form semi-circles and press firmly around the edges to seal. Moisten the points of the ends of each semi-circle with a little

Circles of pasta stuffed with a fragrant chicken filling, Tortellini has a refreshing tomato sauce. Serve it with Garlic

Bread and wine. water and press them together. Set aside.

In a large saucepan, bring about 4 pints of water to the boil over high heat. Drop the tortellini into the boiling water and cook them, stirring occasionally with a wooden spoon, for 6 to 8 minutes or until the pasta is ‘al dente’ or just tender and the tortellini float to the top of the water.

With a slotted spoon, remove the tortellini from the pan and place them on a dampened cloth to drain.

Transfer the tortellini to a warmed serving dish and pour over the sauce. Serve immediately.

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