|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.
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.