Homemade tortellini with mushroom and ricotta filling

Homemade tortellini with mushroom and ricotta filling

Based on 23 ratings

Difficulty

Hard 💪

Preparation

50 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
pasta dough
250 g
ricotta cheese
egg yolks
125 g
mushrooms (e.g. chanterelle)
25 g
pine nuts
2 tbsp
butter
2 tbsp
all-purpose flour
250 ml
vegetable stock
125 ml
heavy cream
1 sprigs
rosemary
1 sprigs
thyme
½ clove
garlic
tsp
nutmeg
salt
pepper
flour for work surface
MetricImperial

Utensils

small frying pan, cooking spoon, cutting board, knife, large bowl, pasta machine, circular cutter, brush, large saucepan, sieve, small saucepan, cooking tongs

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How-To Videos

how-to-clean-mushrooms

How to clean mushrooms

how-to-toast-nuts

How to toast nuts

how-to-separate-eggs

How to separate eggs

homemade-pasta

Homemade pasta

Nutrition per serving

Cal964
Fat57 g
Protein37 g
Carb159 g
  • Step 1/12

    Toast pine nuts in a small frying pan until golden.
    • 25 g pine nuts
    • small frying pan
    • cooking spoon

    Toast pine nuts in a small frying pan until golden.

  • Step 2/12

    Fry mushrooms in a hot frying pan for approx. 2 – 4 min. until tender. Leave to cool.
    • 125 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

    Finely chop toasted pine nuts, rosemary, and sautéed mushrooms.
    • 1 sprigs rosemary
    • cutting board
    • knife

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

  • Step 4/12

    In a large bowl, combine ricotta, egg yolks, mushrooms, pine nuts, and rosemary. Season generously with nutmeg and salt and pepper.
    • 250 g ricotta cheese
    • 2 egg yolks
    • 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

    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.
    • 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

    Mix the remaining egg yolk with some water. Brush each dough circle with this egg wash.
    • ½ 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.

    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.

    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.
    • 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

    Prepare a roux for the cream sauce. Melt butter in a saucepan, add flour, and stir constantly until there are no more lumps.
    • 2 tbsp butter
    • 2 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

    Subsequently, stir in vegetable stock and cream. Add thyme and crushed garlic. Bring to a boil while stirring occasionally.
    • 250 ml vegetable stock
    • 125 ml heavy cream
    • 1 sprigs thyme
    • ½ 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.
    • salt
    • pepper
    • nutmeg
    • cooking tongs

    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.

  • Enjoy your meal!

    Homemade tortellini with mushroom and ricotta filling

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