-
1
Combine flour and 1/4 tsp salt and lay out on countertop or pastry board.
-
2
Whisk 3 eggs, milk and oil together until well blended.
-
3
Make well in the middle of the flour and slowly add the egg mixture mixing together with fingertips until you have formed a ball of dough.
-
4
Place dough on lightly floured countertop and knead until dough is smooth and elastic (about 10 minutes or so...
-
5
It's a workout).
-
6
Wrap dough in plastic wrap and allow to sit about 15 minutes.
-
7
Combine remaining egg, chicken, spinach, prosciutto, garlic, 1 tbsp cream, 2 tbsp parmesan, remaining salt and pepper and mix well.
-
8
Remove dough from plastic and knead briefly, then cut into 3 pieces.
-
9
Lightly flour dough and roll out to approximately the thickness of a fettucine noodle.
-
10
Using a two inch round cutter cut out dough circles.
-
11
(Keep dough you are not working with covered with a damp towel to prevent drying out).
-
12
Place about 1/2 tsp of chicken filling in the middle of the circle and fold over into half moon shape pinching out all the air and sealing all the way around.
-
13
Fold tortellini back on the flat side (as opposed to the rounded end you pressed together and sealed) and press ends together (this will give you the typical tortellini appearance).
-
14
Continue with all the dough, rerolling scraps and recutting out until you have used all the dough.
-
15
Let tortellini dry about a half hour before cooking.
-
16
Heat butter in a large saucepan over medium heat until melted.
-
17
Add mushrooms and cook 5 minutes.
-
18
Stir in remaining cream and bring to a boil.
-
19
Immediately reduce heat to low and allow to simmer 5 more minutes.
-
20
Stir in remaining parmesan and allow to cook an additional minute stirring continuously.
-
21
Remove from heat.
-
22
Cook tortellini in a large pot of boiling salted water about 5 minutes working in batches.
-
23
Drain tortellini well and add to cream sauce.
-
24
Bring just to a boil over medium heat then reduce heat to low and cook 10 minutes.
-
25
Sprinkle with parsley and enjoy.
