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Chicken Broth w/Filled Pasta
Pasta
Homemade Egg Noodles
Filling
3/4 cup of ricotta cheese
1/4 cup of grated Parmesan cheese
2 tablespoons of chopped parsley
salt and pepper to taste
Soup
three 10 3/4 ounce cans of condensed chicken broth
3 soup cans of water or 8 cups of homemade chicken stock
Make pasta. Cover with plastic wrap and let stand for 30 minutes. In a
small mixing bowl, mix ricotta and Parmesan cheeses, parsley, salt and
pepper together well. On a lightly floured surface, roll dough out, a
quarter at a time, until paper thin, keep remaining dough tightly
covered until ready to use. Id using pasta machine, roll to slightly
less than 1/16 of an inch. Cut into 2 inch rounds with floured biscuit
cutter. Top each pasta circle with a small amount of water and fold into
half-moon shape. Place filled pasta on plate or tray and cover until all
are completed.
Combine chicken broth and water in large saucepan and bring to a
boil. Add filled pasta and boil for 5- 10 minutes or until tender. Ladle
broth and pasta in soup bowls and serve with grated cheese. The pasta
can be made in advance and frozen, uncooked in a single layer on a
cookie sheet. Transfer to a freezer bag and keep frozen until ready to
cook. Serves 8 |
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