Chicken

Chicken neck brodo with spinach and ricotta tortellini

Name: Spinach and ricotta tortellini in chicken soup recipe
Yield: 6
Ingredients: 40.00 ml grapeseed oil; 1.5kg chicken necks; 1/2 leek, thickly sliced; 1 each onion, celery stalk and carrot, roughly chopped; 20.00 ml tomato paste; 1 garlic clove, crushed; 80g parmesan rind; 2 bay leaves; 1/4 bunch each chervil and tarragon, leaves picked, to serve; 300g fresh ricotta; 50g parmesan; 20g breadcrumbs made from stale bread; 150g spinach, blanched and finely chopped; 250g pasta; 3 eggs; 2 tsp extra virgin olive oil; Durum wheat fine semolina, for dusting

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Spinach and ricotta tortellini in chicken broth

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by Matt Moran

Chef and delicious. Produce Awards judge

Aug 14, 2023

“There are few things more rewarding than making your own pasta – especially tortellini! Leave yourself plenty of time, put on some inspiring music and throw yourself into it. Chicken necks are widely looked past as an ingredient. The truth is that chicken necks are a cheaper solution for making a broth, they’re packed with flavour, and are a leaner, healthier choice.” – Matt Moran.

2 tbs grapeseed oil
1.5kg chicken necks
1/2 leek, thickly sliced
1 each onion, celery stalk and carrot, roughly chopped
1 tbs tomato paste
1 garlic clove, crushed
80g parmesan rind
2 bay leaves
1/4 bunch each chervil and tarragon, leaves picked, to serve

Spinach and ricotta mix

300g fresh ricotta
2/3 cup (50g) finely grated parmesan
20g breadcrumbs made from stale bread
150g spinach, blanched and finely chopped

Pasta dough

1 2/3 cups (250g) tipo 00 pasta flour
3 eggs
2 tsp extra virgin olive oil
Durum wheat fine semolina, for dusting

Method

1.

Heat the oil in a large saucepan over high heat. Cook chicken necks, in batches, turning, for 4 minutes or until golden brown. Add leek, onion, celery and carrot and cook for 5-8 minutes until lightly browned. Add tomato paste and garlic and cook, stirring, for 2-3 minutes. Add parmesan rind and bay leaves and cover with 2.5L water. Bring to the boil, then reduce heat to low, skimming off any impurities on top of the stock. Gently simmer for 1 1/2-2 hours until stock becomes a rich, golden colour and smells fragrant. Season with salt flakes. Remove brodo from the heat and stand for 30 minutes. Strain through a fine sieve. Return to saucepan and cover to keep warm.
2.

Discard chicken necks and vegetables. For the spinach and ricotta mix, combine all ingredients in a large bowl. Season to taste. Set aside.
3.

For the pasta dough, place flour and 1/2 tsp salt flakes in a large bowl and make a well in the centre. Add eggs and oil and work in with a fork until combined. Transfer to a work surface and knead until dough comes together as a smooth ball. Enclose in plastic wrap and stand for 30 minutes.
4.

Cut dough into 4 portions. Working with one portion at a time, roll through the pasta machine’s widest setting 2-3 times, folding into thirds each time, until dough has a glossy shine. Continue passing dough, each time through a thinner setting, until you get to the setting before last. Repeat with the remaining dough.
5.

Dust pasta sheets with semolina and, using a 6cm round cutter, cut out discs of pasta, re-rolling scraps. Lay discs on a floured work surface. Place 3/4 tsp of the ricotta and spinach mix into the middle of each disc. Using a little water, run your finger around the edge of the pasta, then pick up, fold over and press the two edges together to seal, ensuring to push out all air as you seal. Place a little water on one of the corners of the pasta and fold the two corners together, pressing to seal and form a tortellini shape.
6.

Bring a large saucepan of salted water to the boil. Gently place tortellini into the boiling water and cook for 3-4 minutes until pasta is cooked. Using a slotted spoon, transfer tortellini to serving bowls (see tips).
7.

Meanwhile, return brodo to a simmer. Pour brodo over tortellini (see tips). Sprinkle with tarragon and chervil to serve.

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Recipe Notes

You’ll need a pasta machine for this recipe. You can also use store-bought fresh filled pasta.

TIPS:

“I always like to make a little extra brodo or, if I have leftovers, I place into a container and freeze it. You then have a quick dinner in the freezer. If you have any soup pasta like a risoni, you can boil the brodo, cook the pasta in the brodo and finish with fresh herbs and olive oil.”

“This recipe makes about 70 tortellini, which gives 11 per serve. If you want a smaller serve, freeze any uncooked tortellini in airtight freezer bags or an airtight container for up to 1 month. Thaw in the fridge overnight before cooking.”