Chicken And Prosciutto Tortelloni Gratinato Recipes

CHICKEN PROSCUITTO TORTELLONI

Chicken Proscuitto Tortelloni image

Provided by Food Network

Time 45m

Yield 12 to 14 tortelloni

Number Of Ingredients 11

Ingredients

1 boneless, skinless chicken breast
2 teaspoons minced garlic
2 teaspoons chopped parsley
Kosher salt and freshly ground black pepper
1/2 cup olive oil
3 slices prosciutto
3 ounces ricotta
1 tablespoon grated Pecorino-Romano
2 eggs
2 tablespoons unsalted butter, melted
6 to 7 sheets fresh pasta

Steps:

Preheat the oven to 350 degrees F.
Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces.
Stack the prosciutto and finely chop.
Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined.
Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets.
Cut circles of pasta from the pasta strips using the cookie cutter.
Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center.
Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes.

CHICKEN AND PROSCIUTTO TORTELLONI GRATINATO

Chicken and Prosciutto Tortelloni Gratinato image

Tender asparagus and pesto with sun dried tomatoes add a sophisticated flair to this simple one-dish meal. Created by Chef Michael Chiarello.

Provided by Allrecipes Member

Categories Pasta by Shape

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon salt
2 (9 ounce) packages BUITONI® Chicken & Prosciutto Tortelloni
¾ pound asparagus, cut into 1 1/2-inch slices at angle
1 (10 ounce) container BUITONI® Refrigerated Alfredo Sauce
½ cup BUITONI® Refrigerated Freshly Shredded Parmesan Cheese, divided
½ teaspoon ground black pepper
¼ cup dry bread crumbs
¼ cup BUITONI(R Refrigerated Pesto with Sun Dried Tomatoes

Steps:

Preheat oven to 425 degrees F. Grease 2-quart baking dish.
Boil 4 quarts water and salt in large saucepan over high heat; add pasta. Reduce heat; cook for 5 minutes. Add asparagus; cook for an additional 2 minutes. Drain well.
Combine pasta, asparagus, alfredo sauce, 1/4 cup cheese and pepper in large bowl; pour into prepared baking dish. Mix remaining 1/4 cup cheese with bread crumbs in small bowl; sprinkle over pasta mixture.
Bake for 20 minutes or until light golden brown. Remove from oven; top with pesto. Serve immediately.

Nutrition Facts : Calories 725 calories, Carbohydrate 68 g, Cholesterol 98.7 mg, Fat 36.2 g, Fiber 5.2 g, Protein 28.6 g, SaturatedFat 15.9 g, Sodium 3080.3 mg, Sugar 9 g

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