Basil Tortellini with Chicken and Spring Vegetables

Happy Spring! Saturday was the first day of the outside farmers market, I was so excited to see all the spring produce. I only got a couple of things but felt inspired to make a spring tortellini dish. The basil brings a certain herby sweetness to the pasta, along with turning the dough a bright green. I also added some mushrooms, asparagus, sugar snap peas and radish with a bright creamy lemon white wine sauce.

Basil Tortellini Pasta dough

Ingredients

• 6 egg yolks
• 1 egg
• 1/2 cup fresh basil leaves
• pinch of salt
• 3/4 cup flour

Filling

• 1 1/4 cup roasted chicken, skinless and boneless
• 1 cup ricotta
• 1/4 cup parmesan
• salt and pepper to taste

Directions

In a blender combine the eggs and the basil until smooth and all the leaves are incorporated. In a large bowl add the flour and the salt and making a well in the center slowly add the egg basil mixture, using a fork start gently mixing together starting from the center  and carefully incorporating more and more flour until it all gets combined. You may have to add more flour depending. You don’t want it to be sticky. It should end up being a firm dough ball, but make sure not to over work. Cover dough and let rest in the fridge for about 1/2 hour.

While the dough is resting, make the filling. In a food processor with the metal blade attachment add the chicken, ricotta, parmesan and mix until mixture is smooth and well combined. Place in either a piping bag or plastic bag and cut the small tip off the corner to pipe onto the dough.

Once the dough has chilled, time to roll it out. Using either a pasta machine or a rolling-pin, roll the dough to about 1/8 inch thick so pretty thin or the second to last setting on the machine. Making sure to flour as you go so it doesn’t stick in the machine.

Lay the dough out onto the surface area and using a small cookie cutter, I used a small whiskey tasting glass, it just needs to be about 2 inches in diameter. Dock the dough with the cutter and then start piping the filling into each circle. Finish cutting them all out and then to fold them, start by gently folding them in half and then bring the two edges together again so the edges stick together roll the top edges over and place onto a floured baking sheet. Continue with the rest of them and then bring a pot of salted water to boil. In batches cook the tortellini just until they float, about 30 seconds to 1 minute. Add the cooked pasta to the sautéed veggies and add the creamy lemon white wine sauce. Toss all together until everything is covered in sauce. Plate it up and garnish with the parmesan, garlic chives, radishes, and herbs!

Basil Tortellini Spring Vegetables

Ingredients

• 1 lb. basil pasta dough (recipe follows)
• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1/2 cup crimini mushrooms, sliced
• 1 cup asparagus, chopped
• 3/4 cup sugar snap peas, removed from shell
• 1 radish, thinly sliced, for garnish
• garlic chives, mint and basil for garnish
• finish with parmesan cheese

Directions

In a large sauté pan over medium high heat add the oil, then start adding all the garlic and veggies and cook just until tender. Make sure to season with salt and pepper.

Creamy Lemon White Wine Sauce

Ingredients

• 1/2 tbsp. shallot, minced
• 1 cup dry white wine
• 1 tsp. thyme
• 1/2 cup lemon juice
• 3 tbsp. heavy cream
• 2 tbsp. parmesan
• salt and pepper to taste

Directions

In a small sauce pan over medium heat, add a little olive oil and sauté the shallots just until translucent and tender. Deglaze the pan with the white wine, and let that reduce for about 2-3 minutes. Add the thyme and lemon juice continue to let it reduce back to about 1 cup about 5 minutes. Add the cream and let simmer just until it starts to get a little thicker. Season with salt and pepper. Add to the pasta and veggies and cook it all together.