Step 1/12
- small frying pan
- cooking spoon
Toast pine nuts in a small frying pan until golden.
Step 2/12
- 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.
Step 4/12
- 500 g ricotta cheese
- 4 egg yolks
- ¼ tsp nutmeg
- salt
- pepper
In a large bowl, combine ricotta, egg yolks, mushrooms, pine nuts, and rosemary. Season generously with nutmeg and salt and pepper.
Step 5/12
- 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.
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
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.
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.