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Shiitake Mushroom Tortellini w/ Soy Cream Sauce
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.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 366 kcal
Cuisine:
Vegan
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.