Chicken and cheese tortellini

1 chicken breast, cooked and cooled

8 ounces ricotta cheese

1/2 cup grated parmesan cheese

1 egg

salt and pepper

1 basic pasta dough recipe

Roll out pasta until it’s about 1/8 inch thick, that was #3 on my machine. Cut out circles, I used a small wine glass almost 2 inches wide. Put a small bit of filling on each round and fold in half like a half-moon. Press edges and then wrap the ends around the tip of your index finger. Use a small bit of water to keep it sticking. Let dry or freeze. If frozen, boil about 10 min. testing occasionally. I served these with warm chicken broth and cheese.

Here is the link to the Lamb Kofta salad. For the bread, I used a recipe from Italian Food Forever that originally called for proscuitto but I used sweet cappacola. I hope you all enjoyed your Easter or Passover however you chose to celebrate.