Chicken prosciutto tortelloni recipe

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KANSAS CITY, Mo. -- Cupini's founder and owner Franco Cupini showed off a few of his cooking skills in the kitchen and even revealed one of his favorite pasta recipes.


2 Breasts of Chicken
4 oz Prosciutto
1/2 onion
6 oz. Ricotta
2 oz Grated Romano
2 oz Chopped Parsley
2 oz Bread Crumbs
Salt and Black Pepper to taste
1 Egg for mixture and 1 Egg for assembly
4 Leaves of Basil
1 Cup of Cream

Directions: Combine all ingredients in food processor


(Begin by adding all these ingredients into a pan to sauté)
1 oz Olive Oil
1 oz Butter
1/2 Onion Diced
5 Leaves of Basil
6 oz Cream
2 oz Cupini’s Marinara
2 oz Grated Romano

Directions: Finally toss the assembled Tortelloni into sauce and serve.