Homemade tortellini with mushroom and ricotta filling

Homemade tortellini with mushroom and ricotta filling

Based on 17 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
37g
Fat
57g
Carb
159g

Step 1/12

Toast pine nuts in a small frying pan until golden.
  • 50 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 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 ricotta cheese
  • 4 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.
  • 1 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.