Mushroom tortellini


Total time: 2hr
Preparation Time: 90m

Servings
For 4 people


Nutritional Information

Contains 692 Kcal, 32g Protein, 56g Carbohydrates, 37g Fat


Ingredients

  • Mushroom pasta dough
  • 300 g white flour
  • 20 g dried porcini mushrooms
  • 0.5 tsp salt
  • 3 fresh eggs
  • 3 tbsp olive oil
  • 1 fresh egg yolks
  • Filling
  • 90 g Mortadella sausage in slices, coarsely chopped
  • 90 g Parma ham in slices, coarsely chopped
  • 20 g dried porcini mushrooms, soaked for approx. 5 mins. in hot water, drained
  • 50 g Parmesan, finely grated
  • a little pepper
  • 1 tbsp sage, coarsely chopped
  • To shape
  • 1 fresh egg white, beaten
  • To cook the tortellini
  • salted water, boiling
  • 0.5 bunch sage, leaves torn off
  • 3 tbsp butter

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Instructions

  • Mushroom pasta dough

    Blitz the mushrooms in a food processor. Mix the blitzed mushrooms, flour and salt in a bowl. Add the eggs, egg yolk and oil, combine with a risotto spoon. On a lightly floured surface, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, cover, then leave to rest for approx. 30 mins. at room temperature.
  • Filling

    Puree the mortadella, Parma ham and mushrooms in a food processor, transfer to a bowl. Mix in the parmesan and sage, season. Knead the filling by hand to form a compact mass, cover and chill.
  • To shape

    Quarter the dough. On a well-floured surface, roll out 1 piece into a rectangle until the dough is translucent. Keep separating the dough from the work surface, cut into approx. 5 cm squares. Brush the squares with a little egg white. Divide ¼ of the filling into hazelnut-sized portions and place in the centre of the squares, brush the edges. Fold the dough diagonally over the filling to create triangles. Press the edges together firmly, pressing out any trapped air. Bend the two ends of the long edge inwards and pinch to seal. Place the tortellini on a floured tea towel. Repeat this process with the remaining dough and filling.
  • To cook the tortellini

    Cook the tortellini in batches in simmering salted water for approx. 5 mins. Drain the tortellini, transfer to a bowl, add the butter and sage, mix.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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