|300 g||pasta dough|
|500 g||ricotta cheese|
|250 g||mushrooms (e.g. chanterelle)|
|50 g||pine nuts|
|4 tbsp||all-purpose flour|
|500 ml||vegetable stock|
|250 ml||heavy cream|
|flour for work surface|
Toast pine nuts in a small frying pan until golden.
Fry mushrooms in a hot frying pan for approx. 2 – 4 min. until tender. Leave to cool.
Finely chop toasted pine nuts, rosemary, and sautéed mushrooms.
In a large bowl, combine ricotta, egg yolks, mushrooms, pine nuts, and rosemary. Season generously with nutmeg and salt and pepper.
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.
Mix the remaining egg yolk with some water. Brush each dough circle with this egg wash.
Fill each circle with a teaspoon of the ricotta filling.
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.
Cook tortellini in salted boiling water for approx. 5 – 7 min. They are done once they float to the top. Drain and set aside.
Prepare a roux for the cream sauce. Melt butter in a saucepan, add flour, and stir constantly until there are no more lumps.
Subsequently, stir in vegetable stock and cream. Add thyme and crushed garlic. Bring to a boil while stirring occasionally.
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.