Chicken and Gorgonzola Tortellini

18 December 2017 — Dinner, Lunch

Gorgonzola Tortellini


Serves 4

600g all-purpose flour

6 large free-range eggs

salt and pepper

80g Gorgonzola Dolce DOP

a bunch of fresh, flat-leaved parsley, roughly chopped (leave a piece for the garnish)

juice of 1 lemon

A handful of freshly grated Comte

Olive oil

How to make it

Pasta can be surprisingly easy to make, and tastes best when it’s made fresh. Roast chicken and Gorgonzola make a delicious filling. Serve it with just a knob of butter, some black pepper and garlic bread for a hearty, tasty dinner.


  • Roast 2 chicken thighs by seasoning and placing the chicken into a roasting tin covered with butter knobs and a lemon inserted. Cook as per the instructions.
  • You can use pre-roasted chicken, or the leftovers from your Sunday roast.
  • Once cooked and cooled, pick the meat off the chicken leg and thigh and chop finely
  • Place in a bowl and stir in the Gorgonzola, chopped parsley stalks, lemon juice and Comte, then season.


  • Place the flour in a bowl and make a well in the centre
  • In a separate bowl (or if you’re feeling brave, in the well) crack the eggs and beat them with a fork. Pour the egg mixture into the well
  • Mix the eggs with the flour using your fingers, a little at a time, until it’s all combined
  • Knead the dough together until it becomes a big lump of dough
  • If you don’t have a pasta machine, place the dough on a floured work surface and begin kneading until it begins to feel smooth and silky
  • Wrap it in clingfilm and rest for half an hour
  • If you’ve got a pasta machine, clamp it to a work surface and set it to it’s widest setting
  • Roll the lump of pasta through the machine, flouring it along the way if it sticks. Roll the dough again and again, folding it and feeding it through until it begins to feel smooth and silky


  • Cut the pasta sheet into 10cm/4inch squares
  • Place a teaspoon of filling in the centre of each one
  • Brush the pasta lightly with water
  • Fold the square in half, corner to corner, enclosing the filling
  • Mould around the filling pushing out any air bubbles
  • With the flat edge of the tortellini facing you, roll once towards the tip
  • Fold the two side flaps around the filling and squeeze together

To cook:

Cook the Tortellini in boiling water with a drop of oil for 3-4 minutes, until it springs to the surface and looks cooked.

Serve with a knob of butter, fresh black pepper, a sprig of parsley, and a side of garlic bread.

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