• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 1 chicken breast
  • 1 tbsp butter
  • Salt and pepper
  • 2oz ricotta cheese
  • 2 oz mascarpone cheese
  • 1-1/2 cups grated Parmesan cheese
  • 3 whole eggs
  • A pinch of freshly grated nutmeg
  • 1 3/4 cups all-purpose flour
  • 6 cups chicken broth
  • A few drops of Truffle oil


  1. Boil the chicken breast in the chicken stock.
  2. Then chop chicken breast finely and combine in a bowl with the mascarpone, ricotta, grated Parmesan cheese, 1 egg, nutmeg, salt and pepper, and mix well.
  3. Heap the flour in a mound on a board and make a well in the centre.
  4. Break in the 2 remaining eggs and knead into soft, smooth dough.
  5. Roll out into a thin (1/8 thick) sheet and cut into 1-1/4 circles (you can use a small juice glass).
  6. To make tortellini, place a little of the filling in the center of each circle and fold the pasta in half, pressing it around the edges to seal in filling.
  7. Then wind the folded edge around the tip of your index finger and press the 2 ends together to form a ring.
  8. Bring chicken broth to a simmer.
  9. Drop in tortellini and cook until al dente, about 3-4 minutes.
  10. Drain and serve in bowls of broth, passing remaining grated cheese and a few drops of truffle oil.

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