INGREDIENTS

INSTRUCTIONS

To make marmalade:  Place chopped red onions, Lambrusco, orange juice
and sugar in a  saucepan and place over medium high heat. Bring to a
boil, lower heat  to medium and reduce until thick like marmalade,
about 30 minutes.  Remove from heat and allow to cool.  To make
filling:  In a 12- to 14-inch saut_ pan, melt butter over medium heat
until just  starting to foam. Slice raw chicken very thinly across the
grain and  place in pan with butter. Cook over medium heat, stirring
constantly,  until very lightly browned. Add wine, cover and cook for 5
minutes.  Remove cover and cook until liquid is gone, 2 to 3 more
minutes.  Remove from heat and allow to cool. Cut prosciutto and
mortadella  into 1/4-inch dice and place in food processor. Add cooled
contents  of saut_ pan and pulse until just ground, like meat, not like
a  mousse. Pour into a large mixing bowl and add cheese, nutmeg, milk
and egg, folding carefully. Check for seasoning with salt only and
refrigerate.  Fresh Egg Pasta: 4 extra large eggs 3 1/2 cups unbleached
all-purpose  flour plus 1/2 cup 1/2    teaspoon olive oil  Make a mound
of the flour in the center of a large wooden cutting  board. Make a
well in the middle of the flour and add the eggs, oil  and any other
flavoring you choose. Using a fork, beat together the  eggs, oil and
flavorings and begin to incorporate the flour starting  with the inner
rim of the well. As you expand the well, keep pushing  the flour up to
retain the well shape. Do not worry that this initial  phase looks
messy. The dough will come together when 1/2 of the flour  is
incorporated.  Start kneading the dough with both hands, using the
palms of your  hands primarily. Once you have a cohesive mass, remove
the dough from  the board and scrape up any left over crusty bits.
Lightly flour the  board and continue kneading for 3 more minutes. The
dough should be  elastic and a little sticky. Continue to knead for
another 3 minutes,  remembering to dust your board when necessary. Wrap
the dough in  plastic and allow to rest for 30 minutes at room
temperature. Note:  do not skip the kneading or resting portion of this
recipe, they are  essential for a light pasta.  Yield: 1 pound  To
assemble tortellini:  Lay out 1 sheet of pasta and cut into 2-inch
rounds using a water  glass or cookie cutter. Cover cut rounds with a
damp kitchen towel so  that they do not dry out. Working 5 at a time,
place 1/2 teaspoon  filling in center of each round. Fold each round in
half to form a  half moon and pinch the edges tightly together to seal.
Take the two  opposing corners and bring the tails of the half moon
together,  twisting one half turn so that the sealed half round edge
curves  around the outside of the filled soul of the tortellini. Repeat
with  each round until all pasta is used up. Leave formed pasta shapes
uncovered to dry.  To serve, heat the chicken stock to boil in a large
pasta pot and add  onion marmalade. Check broth for seasoning with
salt. Drop 48  tortellini into broth and return to boil. Lower heat
until just under  boil and cook tortellini until tender and yet still
possessing a  discernible resistance to the bite, about 4 to 6 minutes.
Spoon 12  tortellini into each of 4 warm soup bowls and divide the
broth among  them. Sprinkle with grated Parmigiano-Reggiano and serve
immediately.  Yield: 4 Recipe By     :MOLTO MARIO SHOW #MB5681  Posted
to MC-Recipe Digest V1 #266  Date: Mon, 28 Oct 1996 22:13:41 -0500
From: Meg Antczak <meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5881
Calories From Fat: 492
Total Fat: 55.2g
Cholesterol: 834.3mg
Sodium: 971.7mg
Potassium: 6272.1mg
Carbohydrates: 192.1g
Fiber: <1g
Sugar: 100.3g
Protein: 202g