Mix egg yolks, cheese, chicken, lemon zest and nutmeg (freshly grated) in a large baking bowl until well blended. Season with salt and pepper. break off a quarter of the pasta dough and keep the rest moist by covering it with aluminum foil or a wet dishcloth. Roll out the dough on a floured board until it is paper thin, then use a cookie cutter or small glass to cut out 5 cm dia circular discs. a quarter tsp of the chicken mixture in the center of each circle shape. Moisten the edge of each circle. Fold the discs once and press the edges firmly together. Form small squiggles by slightly extending the tips of each half circle and wrapping around index finger. Gently squeeze the tips together. The tortellini taste best when cooked on the spot, but they can equally be kept, covered with foil, in the refrigerator for an hour or 48 hours. In a large saucepan or kettle, bring the salted water to a boil. Pour in the tortellini and stir gently for a moment with a wooden spoon to keep them from sticking together. Cook for about 8 min, or until tender, stirring occasionally and draining in a large colander or strainer. Serve with ragù bolognese, butter or in a hot beef or chicken soup.
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