Shiitake Mushroom Tortellini w/ Soy Cream Sauce

Name: Shiitake Mushroom Tortellini w/ Soy Cream Sauce
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 serving
Ingredients: olive oil; 6 oz. fresh shiitake mushrooms; 1/3 cup minced scallion; 1/2 teaspoon crushed red pepper flake; ½ cup Parmesan Cheese; 1 cup ricotta cheese; 1 egg; salt and pepper to taste; 36-42 wonton wrappers; ½ cup panko breadcrumbs; 3 cloves garlic; 2/3 cup milk; ½ cup heavy cream; 2 teaspoons soy sauce; 1 teaspoon dark soy sauce

User Reviews

5.0

30 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings
6
Calories
366 kcal
Cuisine
Vegan

Shiitake Mushroom Tortellini w/ Soy Cream Sauce

Heather Cobb

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This Shiitake mushroom tortellini recipe with soy cream sauce has an amazing filling of mushrooms, ricotta, and scallions. It's a wonton/tortellini fusion mash-up.

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Ingredients

Servings

olive oil
6 oz. fresh shiitake mushrooms (170g, finely chopped)
1/3 cup minced scallion
1/2 teaspoon crushed red pepper flake
½ cup Parmesan Cheese (50g)
1 cup ricotta cheese (250g)
1 egg
salt and pepper to taste
36-42 wonton wrappers (1 pack should be enough; square wrappers)
½ cup panko breadcrumbs (40g)
3 cloves garlic (sliced)
2/3 cup milk (160 ml)
½ cup heavy cream (120 ml)
2 teaspoons soy sauce
1 teaspoon dark soy sauce

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Instructions

In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.
Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.
To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle. Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed. Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.
Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.
Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.
By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.
Serve immediately, garnished with your panko pangrittata and more scallions.

Nutrition Information

Show Details

Calories 366kcal (18%) Carbohydrates 36g (12%) Protein 16g (32%) Fat 18g (28%) Saturated Fat 10g (50%) Cholesterol 88mg (29%) Sodium 859mg (36%) Potassium 266mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 725IU (15%) Vitamin C 1.5mg (2%) Calcium 268mg (27%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 366 kcal

% Daily Value*

Calories	366kcal	18%
Carbohydrates	36g	12%
Protein	16g	32%
Fat	18g	28%
Saturated Fat	10g	50%
Cholesterol	88mg	29%
Sodium	859mg	36%
Potassium	266mg	6%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	725IU	15%
Vitamin C	1.5mg	2%
Calcium	268mg	27%
Iron	2.4mg	13%