Tortellini Soup (Tortellini in Brodo)
Prosciutto-and-cheese-stuffed pasta is served in a simple chicken broth.
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Cooking tools:
- Pasta machine
- Cookie cutter
- Fine-mesh sieve
- Slotted spoon
- Grater
- Ladle
- Pot
- Stove
- Mixing bowl
- Fork
- Plastic wrap
- Paper towel
- Baking sheet
- Serving bowl
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- One 4 1⁄2 lb. whole chicken, skin removed
- 1⁄2 large yellow onion
- 1⁄4 tsp. kosher salt
- 15 black peppercorns
- 3-4 tbsp. tomato sauce
- 2 cups all-purpose flour
- 1⁄2 tsp. kosher salt
- 2 tsp. olive oil
- 2 large eggs
- 2 large egg yolks
- 1 1⁄2 cups ricotta, drained if watery
- 2 tbsp. finely grated Grana Padano or Parmigiano cheese
- Salt
- freshly ground black pepper
- 4 thin slices prosciutto, torn into very small pieces
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