Homemade tortellini with mushroom and ricotta filling

Step 1/12

• 50 g pine nuts

• small frying pan
• cooking spoon

Toast pine nuts in a small frying pan until golden.

Step 2/12

• 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

• 2 sprigs rosemary

• cutting board
• knife

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

Step 4/12

• 500 g 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

• 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

• 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.

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.

Step 9/12

• 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

• 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

• 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.