Italian Tortellini Cream in Vol au Vent Pastry Cases
Doing the pasta, on a clean kitchen surface place the flour in a mound shape, make a hole in the middle and break the eggs inside.
Add pinch of salt and start working the pasta with your fingers starting from the outside inwards to amalgamate the ingredients.
Then knead for 10-15 minutes and over your hands with flour to stop sticking every where.
When it become smooth, form a ball, wrap in a cloth and let it rest in a cool place for 1 hour.
Meantime boil or braise the chicken breast and pork fillet, as they cooked pass them twice in the food processor with the ham and mortadella.
Mix these together with the nutmeg, the grated parmesan and 2 eggs and put them in a bowl.
On the floured surface roll out the pasta to produce a thin sheet. Let it rest a little then cut out round disks of about 2"/4 cm diameter.
Roll out the extra cuts and make more disks to finish the rest of the pasta, then place a little filling in each one.
In shaping the tortellini fold the pasta on itself to form a semicircle.
Pinch the edges to close, then wrap the two extremities around your finger meat filling side against the nail and press them together with your thumb.
As they are ready, arrange them on a floured tray in rows, cover them with a cloth and the flour will stops them sticking to each other.
Fill a large saucepan with water, bring to the boil, salt and pour the tortellini inside.
Let them cook gently for at least 4-5 minutes then remove them with a skimmer.
Place them in a large frying pan in which you will have melted the butter and heated half the cream and shake the pan to stir them.
Add the rest of the cream, adjust for salt and sprinkle some fresh pepper and let them absorb the cream.
Grate more parmesan on the top and mix gently.
If you have the vol au vent case, heat them slightly in the oven, place it on the serving dish and pour the tortellini inside.
Or else place them in a high rimmed serving plate and bring to table.
For a really extravagant finishing touch, cover the tortellini with slivers of white truffle.
The vol au vent case can be either ordered at the baker or pastry shop, some food stores sell them also or it can be made fairly easily with puff pastry.
The tortellini are beautiful served inside the case.
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