Mushroom Tortellini
User Reviews
5
14 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
20 mins
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Total Time
1 hr 50 mins
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Servings
6 people
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Calories
396 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Tortellini
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Mushroom Tortellini combines homemade pasta dough with a savory filling of dried or fresh mushrooms, garlic, herbs, and ricotta cheese. The dough is rolled and shaped around the filling to create delicate tortellini, which are then served with a simple sauté of fresh mushrooms, wild onions, peas, and butter, accented by the mushroom soaking water for extra depth. This recipe demands patience for the dough resting and filling preparation but results in tender pasta with an earthy, aromatic mushroom flavor and creamy interior.
Description
The Mushroom Tortellini recipe starts with a fresh pasta dough made from flour and eggs, kneaded and rested to develop elasticity. The filling features dried mushrooms (or fresh as a substitute) that are soaked, squeezed dry, finely chopped, and sautéed with butter, garlic, caraway seeds, thyme, salt, and pepper before being combined with ricotta cheese. The pasta is rolled out, filled, and folded into tortellini shapes. The cooked tortellini are dressed with a pan sauce of sliced fresh mushrooms, sautéed wild onions, peas, and some of the mushroom soaking liquid, which enhances the mushroom flavor and adds savoriness. This preparation results in tender pasta parcels with a rich mushroom and herb filling complemented by a gentle, buttery vegetable topping.
These tortellini can be served as a main or an elegant appetizer, pairing well with light sauces such as butter and sage or cream-based accompaniments. The filling's blend of herbs and caraway seeds provides a distinct aroma that distinguishes this recipe.
Make-ahead tips include preparing the filling a day in advance and refrigerating it, as well as storing the dough wrapped in plastic. The tortellini freeze well when initially frozen on a baking sheet and then stored in freezer bags for about two months. This method prevents brittleness during storage and allows for convenient future cooking.
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Ingredients
PASTA DOUGH
- 10 ounces all-purpose flour about 2 cups
- 2 egg beaten with 1 ounce of water, about 1/4 cup
FILLING
- 1 ounce dried mushrooms or 2 cups (1/2 pound) fresh, chopped
- 2 garlic minced, cloves
- 3 tablespoons butter unsalted
- salt
- 1 teaspoon thyme dried
- 1/2 teaspoon caraway seed
- black pepper
- 1/2 cup ricotta cheese whole milk
TO SERVE
- 1/2 pound mushroom sliced, fresh
- 3 wild onions white parts, chopped, or green onions, up to 6
- 1/4 cup unsalted butter divided
- 1 cup peas small
- 1/2 cup mushroom soaking water see recipe
- wild onion greens sliced into 2-inch pieces
- salt
- black pepper
Instructions
- Submerge the dried mushrooms in 2 cups of warm water and set aside.
- To make the pasta dough, lightly beat the eggs and water together. Put the flour in a large bowl and make a well in the center. Add the beaten eggs and, using one finger, incorporate the flour and the eggs. When you have a shaggy mass, start kneading the dough, either in the bowl or on a clean work surface. Knead for 5 to 8 minutes. Wrap the dough in plastic wrap and set aside for at least an hour, or in the fridge up to overnight. TIP: If you have a vacuum sealer, seal the dough in a bag. It will instantly hydrate the dough and you need not wait the hour.
- To make the filling, gently lift the mushrooms out of the soaking water and squeeze them dry. Chop finely. Set them in a large sauté pan and turn the heat to high. When the mushrooms start sizzling, add the butter. Toss to combine and sauté until they begin to brown. Add the garlic, caraway seeds, salt, pepper and thyme. Cook another minute. Turn off the heat and let everything cool.
- While you are waiting, strain the mushroom soaking water through a paper towel and then boil it down until it's about 1/2 cup. Save it for later.
- When the mushroom mixture has cooled to room temperature, put it into a food processor or blender with the ricotta and buzz it to combine. You want the filling to be pretty smooth because you will be using it by the half-teaspoon -- large chunks will tear the pasta. Put the filling into a plastic freezer bag and shove it to one corner. Snip off the corner of the bag so you can squeeze out a little filling at a time -- if you have a piping bag, use that.
- Cut your pasta dough into 6 equal pieces. Keep all of them covered in the plastic wrap until you need them. Roll out one piece very thin -- I use the second-to-thinnest setting on my Atlas pasta maker. Lay the pasta sheet on a clean work surface (I use a maple board) and use something to cut out squares or circles. I use a round pastry cutter about 1 1/2 inches to 2 inches wide. You want your tortellini to be small, so use something no larger than 2 inches across.
- Squeeze a little filling into the center of the circle or square. How much? You'll get the hang of it soon enough, but remember that you will need about 1/4 inch all the way around the filling for the tortellino to seal correctly. It's better to have too little filling than too much.
- Fold the pasta over itself to make a tiny half moon. Seal the edges. You might need to dip your finger into a little water to do this if your pasta has dried out too much. (You can stop here if you want, and while they will not be tortellini, they will still be tasty.) Now fold the half moon over on itself and seal the ends of the half moon. You now have a tortellino. Repeat with the remaining dough. It takes time, but you get into a zen state soon enough. Set each finished tortellino on a baking sheet that's been dusted with semolina flour or cornmeal. Don't pile them up on each other, or they will stick and become a glob.
- When your tortellini are done, you will need to cook them that day or freeze them. Filled pasta does not do well in the fridge for more than a day. They can sit out a couple hours while you make them, though.
- To finish the dish, boil some water and then salt it well. Take a sauté pan and set it over high heat. Add the fresh mushrooms and white parts of the onion and let them sear until the miushrooms give up their water. Add 3 tablespoons of butter and sauté until the mushrooms and onions begin to brown. Salt them while they are cooking. Add the peas and the mushroom soaking water and bring to a boil. Turn off the heat and stir in the green parts of the wild onions. Grind some black pepper over everything.
- Boil the tortellini for 2 to 3 minutes, or 30 seconds after they float to the surface. Add the to the sauté pan, toss to combine and serve at once.
Notes
- Use any fresh mushrooms for the filling if dried mushrooms are unavailable.
- For beginners, premade wonton wrappers can substitute for homemade dough.
- To freeze tortellini, freeze them individually on a baking sheet before bagging; they remain good for about two months.
- The filling and dough both can be made a day ahead and refrigerated; allow dough to reach room temperature before shaping.
- Tortellini can be served with simple butter and sage or cream or tomato-based sauces besides the suggested accompaniment.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
47g
(16%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
100mg
(33%)
Sodium
45mg
(2%)
Potassium
356mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
903IU
(18%)
Vitamin C
12mg
(13%)
Calcium
80mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 45mg | 2% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 12mg | 13% |
| Calcium | 80mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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