Parsley-Cheese Tortellini in Chicken Stock
Why This Recipe Works
For our parsley-cheese tortellini in chicken stock recipe, we focused on the pasta, rolling it into sheets as thin as possible; thicker pasta made for undesirable chewy edges on the tortellini. When making the tortellini for our tortellini in chicken stock recipe, we found it’s imperative to properly seal the edges on each piece of filled pasta. To ensure the seal, it’s best to use the pasta sheet as quickly as possible; that way, it is moist and easy to manipulate. To guarantee that the pasta does not dry out, make the filling first, so it is ready once the pasta has been rolled out.