Tortellini with Chicken and Buffalo Mozzarella Meatballs

Ingredients

Meatballs

• 250 gms chicken mince
• 1 egg
• 1/2 cup diced fresh mozzarella cheese
• 3-4 fresh basil leaves, finely chopped
• 10 fresh spinach leaves, finely chopped
• 1 tablespoon Italian spice mix
• Salt, pepper, red chilli flakes to taste

Sauce

• 2 cups Tomato pasta sauce
• 1/3 cup heavy cream
• salt, pepper to taste
• 1/4 cup grated parmesan cheese
• 4-5 fresh basil leaves to garnish

Pasta

• 1 pack cheese & spinach tortellini

Directions

1. 1. Bring a pot of salted water to a roaring boil. Mix all the ingredien ts for the meatballs and set aside.
2. 2. Heat up the pasta sauce in a big pan which has a lid - add 1 cup water and heavy cream and gently cook over medium low heat for 3-5 minutes. Add the salt, pepper and half of the basil, torn gently with the hand and mix well.
3. 3. Turn off the heat and gently and shape the chicken mixture into small meatballs, roughly the same size as the tortellini. Add the meatballs one at a time to the sauce. Once all the meatballs are in the pan, cover it with the lid and place on low heat for 7-10 minutes so that the meatballs can cook over gentle heat.
4. 4. Add pasta to the boiling water and cook till al-dente. Reserve 1/2 cup of the pasta water and drain the cooked pasta in a colander/strainer and set aside.
5. 5. Once cooked, remove the meatballs only to a bowl on the side. Return the sauce to the pan, add a bit of the reserved pasta water to give the sauce the right consistency. Check for seasoning and add more if needed.
6. 6. Add the cooked pasta to the sauce along with 1/2 of the grated parmesan cheese. Cook for 1-2 minutes, stirring well to coat the pasta completely with the sauce. Add the meatballs and cook for another minute, mixing the meatballs into the pasta.
7. 7. Remove the pasta to a serving platter/serving dish, sprinkle with the remaining basil leaves, gently torn with your hands and the remaining parmesan cheese.