Wild Mushroom Tortellini
Make your own pasta with this delicious recipe for Wild Mushroom Tortellini. The filling is made with wild mushrooms, butter, double cream, ricotta, lemon and salt and pepper. So tasty!
Ingredients
For the pasta
- 250g 00 flour
- 250g semolina flour
- 3 large eggs
For the filling
- 400g wild mushrooms
- 50g butter
- 25ml double cream
- 100g ricotta
- Half a lemon, juiced
- Salt and pepper
Sauce
- 200g wild mushrooms
- Few sprigs of thyme, chopped
- 15g butter
- 50ml Madeira
- 50ml white wine
- 200ml veal stock
To serve
- Few sprigs of fresh chervil
- Chervil oil
Method
Place the flours and eggs into a food processor and blitz to fine breadcrumbs. Turn onto a floured work surface and knead the dough for 4 to 5 minutes, wrap in cling film and chill for 30 minutes.
Meanwhile make the filling by placing the mushrooms into a large fry pan, melt the butter and sauté then cool and pop into a food processor with three quarters of the ricotta, cream, lemon and seasoning and blitz until fine.
To roll the pasta, dust the rollers of the pasta machine, cut the pasta into 4 pieces and flatten out to fit through. Set the machine to its widest setting and thread through. Change to the next setting and thread through again keep repeating until you reach the lowest setting.
To make the tortellini, place one of the long sheets of pasta onto the surface. Place a teaspoon of the filling in the centre leaving a gap. Wet the pasta. Using a 9cm round cutter cut out the pasta, fold up to make a semi-circle and seal. At this point the pasta can be chilled or frozen.
To make the sauce fry the mushrooms in butter then add the wines and stock. Bring to the boil then finish with the cream and thyme then season.
Bring a large pan of water to the boil, add a tablespoon of salt and cook the pasta for 2 minutes. Drain and pop in the sauce.
To serve, spoon the pasta and sauce into bowls top with chervil and herb oil.
Ingredients
For the pasta
- 250g 00 flour
- 250g semolina flour
- 3 large eggs
For the filling
- 400g wild mushrooms
- 50g butter
- 25ml double cream
- 100g ricotta
- Half a lemon, juiced
- Salt and pepper
Sauce
- 200g wild mushrooms
- Few sprigs of thyme, chopped
- 15g butter
- 50ml Madeira
- 50ml white wine
- 200ml veal stock
To serve
- Few sprigs of fresh chervil
- Chervil oil
Method
Place the flours and eggs into a food processor and blitz to fine breadcrumbs. Turn onto a floured work surface and knead the dough for 4 to 5 minutes, wrap in cling film and chill for 30 minutes.
Meanwhile make the filling by placing the mushrooms into a large fry pan, melt the butter and sauté then cool and pop into a food processor with three quarters of the ricotta, cream, lemon and seasoning and blitz until fine.
To roll the pasta, dust the rollers of the pasta machine, cut the pasta into 4 pieces and flatten out to fit through. Set the machine to its widest setting and thread through. Change to the next setting and thread through again keep repeating until you reach the lowest setting.
To make the tortellini, place one of the long sheets of pasta onto the surface. Place a teaspoon of the filling in the centre leaving a gap. Wet the pasta. Using a 9cm round cutter cut out the pasta, fold up to make a semi-circle and seal. At this point the pasta can be chilled or frozen.
To make the sauce fry the mushrooms in butter then add the wines and stock. Bring to the boil then finish with the cream and thyme then season.
Bring a large pan of water to the boil, add a tablespoon of salt and cook the pasta for 2 minutes. Drain and pop in the sauce.
To serve, spoon the pasta and sauce into bowls top with chervil and herb oil.
