“Chicken Parm Tortelloni”

Greetings! I am so excited to cook with you. We will be cooking through recipes below and learning to make pasta by hand. I like to color my pastas with freeze-dried vegetable powders. They can be easily found at your local health food store, Whole Foods, or the internet. Alternatively, dried parsley will add a nice speckling as well. (This step is always optional)

You should already have your pasta dough made and rested, and brought to room temperature (video link at the bottom of the page), prior to the lesson beginning.

To cook along, please be sure to have all of your ingredients, measured out, and organized!

I will be demonstrating the components and recipes below, but in order to cook along - follow the instructions below for what should be done in advance.

Egg Yolk Dough

325g 00 flour (substitute bread flour)

12 ea egg yolks (approx 219g)

1 ea whole egg (Approx 51g)

3g salt

(More suited for a stand mixer)

325g 00 flour

3ea whole egg

3-4 (60g) egg yolks

3g salt

(works well kneading by hand)

(feel free to add natural powders to color the dough, or make a separate half batch with natural powders to add stripes or patterns to your filled shapes!)

1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms 20-30 minutes.

6. wrap tightly in plastic wrap and allow to rest at room temperature for

1-2 hours.

(alternatively - mix all ingredients in a kitchen aid with the dough hook)

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisture as needed (Do not over Saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in plastic wrap and allow to rest

*If cooking along, this would best be made in advance*

Chicken Parm Filling

500g boneless chicken thighs (Approx 3-4ea)

350g tomato sofrito (Approx 1cup)

125g shredded mozzarella (Approx 1/2c)

125g grated parmigiano (Approx 1/2c)

salt | black pepper

Tomato Sofrito

16oz crushed tomato

12ea garlic clove, peeled

1/2c white wine

1/4tsp dried thyme

1/2tsp dried oregano

1/4tsp dried chile flake

1/2c tomato paste

1ea large white onion, chopped

1bu basil, fresh

1bu parsley, fresh

salt | sugar | black pepper

1. combine the garlic, and onion, and olive oil blitzing in the food processor. Stop and scrape down the sides multiple times, until a small consistently sized paste is formed. Use a small amount of olive oil to assist in lubing the mix during the blitzing.

2. add this vegetable sofrito mix to a large flat bottom pan and add enough olive oil to barely cover, and the dried herbs.

3. cook over low heat stirring and scraping consistently for 30 minutes until soft and translucent (This can be used as a base for any ragu).

4. add tomato paste, cook for 1-2minutes while scraping the pan to avoid scorching, deglaze with white wine, cook off the alcohol, and add the canned tomatoes, continue to cook for 1-2 hours, scraping the bottom to avoid scorching, until reduced and thick.

5. stir in the picked herbs, remove from the heat, allow to cool.

*If cooking along, this would best be made in advance*

Tomato Raisins

1-2 baskets cherry tomatoes

1tb olive oil

1tsp salt

clean tomatoes and toss gently in olive oil. Place on a baking tray with parchment paper or on a nonstick mat evenly spread out.
dehydrate in a 200F oven, with fan, for 2-3 hours until wrinkled and partially dried. stir and rotate as needed for even cooking.

*If cooking along, this would best be made in advance*

Garlic Streusel

2c panko

4ea roasted garlic cloves

1 1/2tsp sugar

1tsp salt

2Tb butter, soften

2Tb olive oil

process in food processor until streusel like consistency.
bake on a baking tray 325F, rotating and and stirring until evenly golden brown.

Parmigiano Fonduta

1c grated parmigiano

1/2c grated pecorino

1/2c half and half

pinch of xanthan gum (optional)

salt

sherry vinegar or lemon juice to taste

Alternative Vegetable Filling

500g Overcooked Rice (or 4 large eggplant)

350g tomato sofrito (Approx 1cup)

125g shredded mozzarella (Approx 1/2c)

125g grated parmigiano (Approx 1/2c)

salt | black pepper

there are a few alternative routes to go here, I’ve done both an overcooked rice filling as well as an eggplant parm style filling. Both delicious, but I know eggplant isn’t for everyone.

1. if choosing rice, I would go with short grain, and overcook per your method of choice. risotto style or in a pot with a lid. allow to cool and set aside.

4. combine rice with tomato sofrito and cheeses. season to taste. and whip with a paddle attachment in a stand-mixer,

5. if using eggplant. poke holes in the eggplant, and bake at 350F for 1 hour or until soft. split the eggplants open and scoop out the flesh.

6. return the flesh to a parchment lined tray and continue to bake at 250F for another hour until dryer. allow to cool and set aside. continue as directed above.

kitchen equipment

food processor or kitchen aid grinder attachment

blender (for fonduta)

bench scraper or pastry card or knife

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

knife & cutting board

small sauce pot (for fonduta)

strainer or spider or slotted spoon (for removing pasta from water)

spoon & fork (for eating)

pizza cutter / rotolo (substitute knife - for cutting dough)

cookie cutters (for pasta shapes)

kitchen towel | piping or ziptop bag

microplane or box grater (for cheese)

pasta sheeter or rolling pin

Reimagine A Classic