Homemade tortellini with mushroom and ricotta filling

Homemade-tortellini-with-mushroom-and-ricotta-filling-12
A delicious recipe that will impress your guests!

 

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 gpasta dough
500 gricotta cheese
5egg yolks
250 gmushrooms (e.g. chanterelle)
50 gpine nuts
4 tbspbutter
4 tbspall-purpose flour
500 mlvegetable stock
250 mlheavy cream
2 sprigsrosemary
2 sprigsthyme
1 clovegarlic
1 pinchnutmeg
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

Homemade tortellini with mushroom and ricotta filling

Toast pine nuts in a small frying pan until golden.

small frying pan, cooking spoon

50 g pine nuts

Step 2

Homemade tortellini with mushroom and ricotta filling

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

Homemade tortellini with mushroom and ricotta filling

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

cutting board, knife

2 sprigs rosemary

Step 4

Homemade tortellini with mushroom and ricotta filling

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

Homemade tortellini with mushroom and ricotta filling

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

Homemade tortellini with mushroom and ricotta filling

Mix the remaining egg yolk with some water. Brush each dough circle with this egg wash.

brush

1 egg yolk

Step 7

Homemade tortellini with mushroom and ricotta filling

Fill each circle with a teaspoon of the ricotta filling.

Step 8

Homemade tortellini with mushroom and ricotta filling

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

Homemade tortellini with mushroom and ricotta filling

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

Homemade tortellini with mushroom and ricotta filling

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

Homemade tortellini with mushroom and ricotta filling

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

Homemade tortellini with mushroom and ricotta filling

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