Pairs well with Alfredo Tortellini with Chicken Mince
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Alfredo Tortellini with Chicken Mince
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Rich and flavorful Alfredo Tortellini made with chicken mince filling, steamed tortellini pasta, and a creamy mushroom Alfredo sauce. Perfect for a comforting dinner.
00:40:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- cooking oil - 3-4 tablespoons (for frying and dough)
- chicken qeema (mince) - 250 grams (for filling)
- soy sauce - 3/4 cup (for filling)
- Himalayan pink salt - 1/2 teaspoon total (for filling and dough and sauce, adjust to taste)
- kali mirch (black pepper) crushed - 1 1/2 tablespoons total (for filling and sauce)
- lal mirch (red chilli) crushed - 1 1/4 teaspoons total (for filling and sauce)
- pyaz (onion) chopped - 1/2 cup (for filling)
- hara pyaz (spring onion) leaves chopped - 1 cup (for filling)
- maida (all-purpose flour) - 1 1/2 cups (for dough)
- water - 1 cup or as required (for dough, add gradually)
- makhan (butter) - 3 tablespoons (for sauce)
- lehsan (garlic) chopped - 1 teaspoon (for sauce)
- mushrooms sliced - 1/4 cup (for sauce)
- cream - 300 ml (for sauce)
- doodh (milk) - 200 ml (for sauce)
- safed mirch powder (white pepper powder) - 1/4 teaspoon (for sauce)
- chicken yakhni (stock) - 1/4 cup or as required (for sauce)
- dried oregano - watch the video to see (for garnish)
- cooking oil - 2 tablespoons (for dough)
Instructions
- Prepare Chicken Filling: In a frying pan, add cooking oil and chicken mince. Mix well and cook until the color changes. Add soy sauce, Himalayan pink salt, crushed black pepper, and crushed red chili. Mix well and cook on high flame until the mixture dries up. Add chopped onion, mix, and cook for 1-2 minutes. Let it cool. Add chopped spring onion leaves, mix well, and set aside.
- Make Dough: In a bowl, combine all-purpose flour, Himalayan pink salt, and cooking oil. Mix well. Gradually add water and knead until a soft dough forms. Cover with cling film and let it rest for 15-20 minutes.
- Roll and Shape Tortellini: Sprinkle dry flour and knead the dough again until smooth. Divide into 3 parts. Take one part, make a ball, sprinkle dry flour, and roll out as thin as possible using a rolling pin. Cut 5 to 6 round shapes using a 3-inch cutter. Cover with a kitchen towel. On each round dough, add prepared filling, fold, and shape into tortellini. Repeat with remaining dough to make 30-35 tortellini.
- Steam Tortellini: Place greased baking paper in a bamboo steamer and add 5-6 tortellini. Place the bamboo steamer over boiling water, cover, and cook on low flame for 7-8 minutes. Dip steamed tortellini in dry flour and store in freezer for 2-3 weeks if desired. To reheat, steam directly on medium flame for 7-8 minutes without thawing.
- Prepare Alfredo Sauce: In a frying pan, melt butter. Add chopped garlic and fry until light golden. Add sliced mushrooms and cook for 1 minute. Turn off the flame, add cream, and mix well. Turn on the flame again, gradually add milk while whisking. Add crushed red chili, white pepper powder, Himalayan pink salt, and crushed black pepper. Mix well. Add chicken stock and cook on low flame for 2-3 minutes.
- Combine and Serve: Add steamed tortellini to the sauce and mix gently. Sprinkle crushed red chili and dried oregano on top. Serve hot.
