Tortellini with Artichokes in Chicken Broth

Ingredients

• 400 g canned artichokes
• 20 g mixed, coarsely chopped herbs (e.g., chives, cress, tarragon, for garnish)
• 200 g Flour
• 1 egg
• 2 egg yolks
• 1 tbsp Olive Oil
• 0.5 tsp Salt
• flour (for the work surface)
• 20 g dried porcini mushrooms
• 3 tomatoes
• 1.5 l Chicken broth
• 180 g ricotta
• 40 g grated Parmesan
• 1 tbsp breadcrumbs
• 1 egg
• 1 handful mixed herbs (e.g., cress, tarragon, sage, chives)
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 1 egg white (for brushing)

Instructions

1. 1.

   For the dough sift flour onto a work surface and create a well in the center. Add the egg, yolks, oil, and salt and stir with a fork. Knead into a smooth dough by hand. If needed, add a little cold water or more flour. Wrap in plastic wrap and let rest for about 30 minutes.

2. 2.

   Soak the mushrooms in lukewarm water.

3. 3.

   Wash the tomatoes, quarter them, and chop finely.

4. 4.

   Bring the broth with the mushrooms, soaking liquid, and tomatoes to a boil in a pot and simmer over medium heat for 30-40 minutes.

5. 5.

   For the filling mix ricotta with Parmesan, breadcrumbs, egg, and finely chopped herbs. Season with salt, pepper, and nutmeg.

6. 6.

   Roll out the dough on a floured surface (or use a pasta machine) into thin sheets and cut circles about 7 cm in diameter. Place one teaspoon of filling on each circle, brush edges with egg white, fold into half-moons, press edges firmly, then twist ends to form tortellini and seal tightly.

7. 7.

   Drain the artichokes well and slice into narrow strips.

8. 8.

   Strain the broth into a new pot, bring to a boil, add the tortellini and cook for about 5 minutes. Add the artichoke strips, reduce heat, and let simmer for 3-4 minutes. Season with salt and pepper, then serve in soup bowls sprinkled with herbs.