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Homemade tortellini with mushroom and ricotta filling

Based on 21 ratings

Difficulty

Hard 💪
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g pasta dough
500 g ricotta cheese
egg yolks
250 g mushrooms (e.g. chanterelle)
50 g pine nuts
4 tbsp butter
4 tbsp all-purpose flour
500 ml vegetable stock
250 ml heavy cream
2 sprigs rosemary
2 sprigs thyme
1 clove garlic
¼ tsp nutmeg
salt
pepper
flour for work surface
Metric
Imperial

Utensils

  • small frying pan
  • cooking spoon
  • cutting board
  • knife
  • large bowl
  • pasta machine
  • circular cutter
  • brush
  • large saucepan
  • sieve
  • small saucepan
  • cooking tongs

Nutrition per serving

Cal
964
Protein
37 g
Fat
57 g
Carb
159 g
  • Step 1/12

    Toast pine nuts in a small frying pan until golden.
    • 50 g pine nuts
    • small frying pan
    • cooking spoon

    Toast pine nuts in a small frying pan until golden.

  • Step 2/12

    Fry mushrooms in a hot frying pan for approx. 2 – 4 min. until tender. Leave to cool.
    • 250 g mushrooms
    • small frying pan
    • cooking spoon

    Fry mushrooms in a hot frying pan for approx. 2 – 4 min. until tender. Leave to cool.

  • Step 3/12

    Finely chop toasted pine nuts, rosemary, and sautéed mushrooms.
    • 2 sprigs rosemary
    • cutting board
    • knife

    Finely chop toasted pine nuts, rosemary, and sautéed mushrooms.

  • Step 4/12

    In a large bowl, combine ricotta, egg yolks, mushrooms, pine nuts, and rosemary. Season generously with nutmeg and salt and pepper.
    • 500 g ricotta cheese
    • egg yolks
    • ¼ tsp nutmeg
    • salt
    • pepper
    • large bowl

    In a large bowl, combine ricotta, egg yolks, mushrooms, pine nuts, and rosemary. Season generously with nutmeg and salt and pepper.

  • Step 5/12

    On a lightly floured work surface, roll out the pasta dough with a pasta machine and punch out circles using a circular cutter of about 6 cm in diameter.
    • flour for work surface
    • pasta machine
    • circular cutter

    On a lightly floured work surface, roll out the pasta dough with a pasta machine and punch out circles using a circular cutter of about 6 cm in diameter.

  • Step 6/12

    Mix the remaining egg yolk with some water. Brush each dough circle with this egg wash.
    • egg yolk
    • brush

    Mix the remaining egg yolk with some water. Brush each dough circle with this egg wash.

  • Step 7/12

    Fill each circle with a teaspoon of the ricotta filling.

    Fill each circle with a teaspoon of the ricotta filling.

  • Step 8/12

    Fold each circle into a semicircle, press the edges of the semicircle firmly. Fold again in half. Now, bring the pointed ends together and press firmly again.

    Fold each circle into a semicircle, press the edges of the semicircle firmly. Fold again in half. Now, bring the pointed ends together and press firmly again.

  • Step 9/12

    Cook tortellini in salted boiling water for approx. 5 – 7 min. They are done once they float to the top. Drain and set aside.
    • salt
    • large saucepan
    • sieve

    Cook tortellini in salted boiling water for approx. 5 – 7 min. They are done once they float to the top. Drain and set aside.

  • Step 10/12

    Prepare a roux for the cream sauce. Melt butter in a saucepan, add flour, and stir constantly until there are no more lumps.
    • 4 tbsp butter
    • 4 tbsp all-purpose flour
    • small saucepan
    • cooking spoon

    Prepare a roux for the cream sauce. Melt butter in a saucepan, add flour, and stir constantly until there are no more lumps.

  • Step 11/12

    Subsequently, stir in vegetable stock and cream. Add thyme and crushed garlic. Bring to a boil while stirring occasionally.
    • 500 ml vegetable stock
    • 250 ml heavy cream
    • 2 sprigs thyme
    • 1 clove garlic

    Subsequently, stir in vegetable stock and cream. Add thyme and crushed garlic. Bring to a boil while stirring occasionally.

  • Step 12/12

    Remove thyme sprigs and garlic clove from sauce. Season with salt and pepper and nutmeg. Toss tortellini in the sauce and serve in deep plates with fresh pepper.
    • salt
    • pepper
    • nutmeg
    • cooking tongs

    Remove thyme sprigs and garlic clove from sauce. Season with salt and pepper and nutmeg. Toss tortellini in the sauce and serve in deep plates with fresh pepper.

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