Homemade tortellini with mushroom and ricotta filling
Difficulty: Hard
Time: 50 min. preparation time, 0 min. baking time
Nutrition: Calories ca 964 / Protein 37g / Carbohydr. 159g / Fat 57g
Ingredients (4 servings)
| 300 g | pasta dough |
| 500 g | ricotta cheese |
| 5 | 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 |
| 1 pinch | nutmeg |
| salt | |
| pepper | |
| flour for work surface |
Utensils
large saucepan, sieve, cooking tongs, brush (optional), large bowl, small saucepan, small frying pan, pasta machine, circular cutter, cooking spoon, cutting board, knife
Wine Tip
Regent, dry, 2013
Regent wines are dark red in color with full-bodied and strong tannins. They go perfectly with this pasta dish because of their red summer fruit aromas and palatable elegance.
Step 1
Toast pine nuts in a small frying pan until golden.
small frying pan, cooking spoon
50 g pine nuts
Step 2
Fry mushrooms in a hot frying pan for approx. 2 – 4 min. until tender. Leave to cool.
small frying pan, cooking spoon
250 g mushrooms
Step 3
Finely chop toasted pine nuts, rosemary, and sautéed mushrooms.
cutting board, knife
2 sprigs rosemary
Step 4
In a large bowl, combine ricotta, egg yolks, mushrooms, pine nuts, and rosemary. Season generously with nutmeg and salt and pepper.
large bowl
500 g ricotta cheese / 4 egg yolks / nutmeg / salt / pepper
Step 5
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.
pasta machine, circular cutter
flour for work surface
Step 6
Mix the remaining egg yolk with some water. Brush each dough circle with this egg wash.
brush
1 egg yolk
Step 7
Fill each circle with a teaspoon of the ricotta filling.
Step 8
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
Cook tortellini in salted boiling water for approx. 5 – 7 min. They are done once they float to the top. Drain and set aside.
large saucepan, sieve
salt
Step 10
Prepare a roux for the cream sauce. Melt butter in a saucepan, add flour, and stir constantly until there are no more lumps.
small saucepan, cooking spoon
4 tbsp butter / 4 tbsp all-purpose flour
Step 11
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
Step 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.
cooking tongs
salt / pepper / nutmeg
