Homemade Chicken Marsala Tortellini Tonitght: It's Easier Than You Think!

You've seen them in all the grocery and specialty stores, those small batches of specialty tortellini at a specialty price you may not be willing to pay.

You can make enough of your own fresh tortellini pasta, filled with whatever you like, for half the price!

This recipe for Chicken Marsala Tortellini uses Wonton Wrappers, usually available in the produce section; I get mine at Publix.

Chicken Marsala Filling

• 3 chicken breasts, cut in strips
• 4 tablespoons olive oil, divided
• 1 shallot, chopped
• 1 garlic clove, chopped
• 1/4 cup Marsala wine or Chicken broth
• 3 thin slices of ham
• 2 Bay leaves
• Fresh Thyme and Parsley leaves (or dry, if fresh is unavailable)
• 2 tablespoons bread crumbs
• 2 tablespoons  Parmesean cheese, grated, divided
• 2 tablespoons Mozzerella cheese (fine shred)
• Salt and pepper
• 1 egg
• 1/4 cup heavy cream

Brown chicken in 2 tablespoons of olive oil, over medium-high heat. Add shallot and garlic.

If you choose, deglaze  your pan with Marsala. Take pan away from heat source and flambe. (If you use the broth, you will skip this step.)

Return pan to stove, flame will go out in about 1 minute. Add ham and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Add in 1 tablespoon of olive oil to keep moist. Discard bay leaves.

Pulse together all ingredients in a food processor (or blender on pulse). Add egg, cream, remaining Parmesan, Mozzerella and olive oil. Pulse again.

Chill before filling tortellini.

Easy-to-Make Tortellini:

• 1 egg, beaten with 1 tsp water
• Package of Wonton Wrappers

Lay out several wrappers , and wet each with your fingers around all edges with the egg /water mix. Fill middle with about 1/2 tsp of filling. Fold wrapper into a triangle making sure eges are closed. Then pinch together two of the triangle edges.

You will only need to boil these for about 2 minutes. Drop them in the boiling water and then when they float to the top, cook for about 1 minute.

Top with your favorite sauce. I usually use an alfredo but it also works well with a nice red sauce.