Cheese Tortelloni with Brown Chicken & Mushroom Sauce

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

Kulit Tortelloni:

• 250 gr Terigu, 1 st Olive oil, 3 Telur, 1 Putih telur

• ½ st Garam, 2 st Air, 55 gr Mentega tawar-lelehkan

Isi Cheese Tortelloni:

• 560 gr Ricotta, 1 cup Peterseli cincang, ¼ st Garam

• 50 gr Keju parmesan parut, 1 st Kulit lemon parut

• 1 st Pala bubuk

Saus Ayam Jamur:

• 2 Bawang putih-cincang, 2 Bawang merah-iris halus

• 250 ml Kaldu ayam, 250 ml Krim/susu panas, Garam

• 200 gr Bawang bombay & 250 gr Champignon-iris

• ½ st Pala bubuk, 100 ml Olive oil, 75 gr Mentega

• 250 gr Fillet ayam-iris tipis, 1 st Lada bubuk

• 1 st Gula, 2 sm Peterseli cincang, 3 sm Terigu

• 1 sm White wine & 1 st Cabai bubuk (opsional)

Cara membuat

• Cheese Tortelloni:

  • Isi: Campur semua bahan isi di mangkuk sampai rata & halus. Tutup adonan & dinginkan sejenak.

  • Kulit: Campur terigu, 3 telur, air & garam di mangkuk, uleni ± 2 menit. Beri olive oil; uleni hingga kalis (± 4 menit). Bagi adonan menjadi 4 & pipihkan. Tutup adonan dengan lap lembab & biarkan 30 menit. Ltkkan adonan di permukaan rata yang sudah ditaburi sedikit terigu. Gilas masing2 bagian adonan dengan roll sampai setipis ± 3 mm. Potong2 berbentuk lingkaran berdiameter 10 cm dengan pisau tajam/cutter.

  • Ltkkan 1 sendok teh adonan isi di bagian agak bawah dari lingkaran (jangan terlalu pinggir, sisakan tepian untuk melipat). Ulasi tepiannya dengan putih telur. Lipat bagian atas lingkaran hingga menutupi isi ke arah bagian bawah lingkaran. Tekan kedua tepian bersama2 untuk melekatkan. Ulasi lagi tepian yang sudah menyatu membentuk setengah lingkaran itu dengan putih telur. Letakkan jari telunjuk di tengah2 tortelloni lalu lingkarkan tortelloni di sekeliling jari hingga kedua ujung bertemu. Salah satu ujung sebaiknya overlapping/menumpuk terhadap ujung yang lain sebesar ± 6 mm. Tekan kedua ujung bersama2 untuk melekatkan. Tutupi dalam wadah dengan lap lembab & dinginkan sebentar.

  • Didihkan air yang sudah digarami di panci besar. Masukkan tortelloni, aduk perlahan hingga matang. 2-3 menit setelah tortelloni mulai mengapung, angkat & tiriskan. Beri mentega cair & aduk rata.

• Saus Ayam Jamur: Panaskan olive oil & 35 gr butter di pan besar. Masukkan bawang merah, bawang putih, bombay & jamur, masak hingga bawang layu. Masukkan wine & ayam, masak sampai ayam berubah warna & wine habis lalu sisihkan. Panaskan 40 gr mentega & sisa olive oil yang sudah digunakan utk menumis di pan dengan api sedang. Masukkan terigu, aduk dengan whisk sampai adonan mengental halus. Masak perlahan sampai terigu menjadi kecokelatan. Tuangi susu & kaldu sedikit2 sambil diaduk secara konstan sampai saus halus & mengental. Kecilkan api, bumbui dengan pala, garam, lada, gula & peterseli. Masukkan adonan jamur-ayam, masak 5 menit, aduk sesekali. Angkat dari api

• Hidangkan tortelloni keju dengan saus jamur ayamnya.

• Bila tak ada waktu, anda juga dapat membeli saja 500 gr Cheese tortelloni siap pakai.

Ingredients

Tortelloni Dough:

• 250 gr Flour, 55 gr unsalted Butter-melted, ½ tsp Salt

• 1 tsp Olive oil, 2 tsp Water, 1 Egg white, 3 Eggs

Cheese Tortelloni Filling:

• 560 gr Ricotta, 1 cup minced Parsley, 1 tsp Lemon zest

• 50 gr grated Parmesan, ¼ tsp Salt, 1 tsp ground Nutmeg

Chicken & Mushroom Sauce:

• 250 gr Chicken fillet-thinly sliced, 2 Garlic clove-chopped

• 3 tbsp Flour, 250 ml Chicken broth, ½ tsp ground Nutmeg

• 1 tsp Sugar, 2 tbsp minced Parsley, 1 tsp ground Pepper

• 2 Shallots+200 gr Onion+250 gr Champignon-sliced, Salt

• 100 ml Olive oil, 75 gr Butter, 250 ml hot Milk/Cream

• 1 tsp Chili flakes & 1 tbsp White wine (optional)

Directions

• Cheese Tortelloni:

  • Filling: Mix all ingredients in a bowl until well blended & smooth. Cover and chill for awhile.

  • Dough: Place flour, 3 eggs, water & salt in a bowl; knead it for 2 minutes. Add in olive oil; knead until it smooth (4 minutes). Divide dough into 4 & then flatten. Cover with a damp cloth & set aside for 30 minutes. Transfer to a lightly floured working surface. Roll each piece with a heavy rolling pin until its 3 mm thick.Uusing a cutter/sharp knife, slice dough into 10 cm circles.

  • Spoon 1 tsp of filling on the lower half of each round, leaving a border. Brush edges lightly with egg white. Fold top half of each round over filling & press edges together to seal. Brush edges lightly with egg white. Wrap edges of each half-circle around your index finger, bringing ends together to overlap by about 6 mm. Pinch edges to seal. Cover with a damp cloth & chill.

  • Bring a large pot of water+salt to a boil. Add in tortelloni. Stirring gently until cooked through. 2-3 min after they begin to floated, remove it from the water then drain & drizzle melted butter over.

• Chicken & Mushroom Sauce: Preheat olive oil & 35 gr of butter in a big pan. Put in shallots, garlic, onion & mushrooms; cook until the onion wils. Add in wine & chicken; cook until the chicken color changed & the wine evaporated. Set it aside. Preheat 40 gr of butter & the rest of used olive oil on the pan over medium heat. Put in the flour. Stir constantly with a whisk until it's smooth. Cook slowly to brown the flour. Slowly add broth & milk/cream into the pan; stir constantly until the gravy thicken & smooth. Turn the heat to low; season with nutmeg, salt, pepper, sugar, chili powder & parsley. Add in mushroom-onion mixture, cook for 5 minutes; stir occasionally. Remove from the heat.

• Serve tortelloni with the chicken mushroom sauce.

• When you don't have the time to make cheese tortelloni, just buy 2 packages of cheese tortelloni (á 250 gr).

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