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Chicken, porcini & basil tortellini in broth Recipes
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Recipe Name : Chicken, porcini & basil tortellini in broth
Country : United States
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Category : Home > Pasta > Tortellini
Chef : Kate Tait
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10g dried porcini mushrooms*
3 cups (750ml) chicken stock (see related recipe), plus the chicken from cooking
1/4 cup chopped basil leaves
1 egg
1 tbs olive oil
30 square egg or flour wonton wrappers*
Baby spinach leaves, to serve

Soak porcini in 1/4 cup (60ml) boiling water for 10 minutes, then drain and finely chop.

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.

Place 10 wonton wrappers on a clean surface. Place a rounded teaspoon of chicken mixture off-centre on each wrapper (don't 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.

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.

Meanwhile, bring reserved stock to the boil in a pan and season well. Ladle over the tortellini and serve immediately.

* Dried porcini are from gourmet shops and greengrocers. Wonton wrappers are from Asian shops and some supermarkets.

You'll have enough filling for 60 tortellini – either freeze the leftover filling, or make an extra 30 tortellini and freeze between layers of baking paper for 1 month.