Homemade tortellini with mushroom and ricotta filling

Homemade tortellini with mushroom and ricotta filling

14 ratings

Moritz, tour guide


„A delicious recipe that will impress your guests!“

Difficulty

Hard 💪
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g
pasta dough
500 g
ricotta cheese
5
egg yolks
250 g
mushrooms (e.g. chanterelle)
50 g
pine nuts
4 tbsp
butter
4 tbsp
all-purpose flour
500 ml
vegetable stock
250 ml
heavy cream
2 sprigs
rosemary
2 sprigs
thyme
1 clove
garlic
1 pinch
nutmeg
salt
pepper
flour for work surface
Metric
Imperial
  • 300 g pasta dough
  • 500 g ricotta cheese
  • 5  egg yolks
  • 250 g mushrooms (e.g. chanterelle)
  • 50 g pine nuts
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 500 ml vegetable stock
  • 250 ml heavy cream
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 clove garlic
  • 1 pinch nutmeg
  • 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

Enjoy with

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.

Nutrition per serving

Cal
964
Protein
37g
Fat
57g
Carb
159g

Step 1/12

Toast pine nuts in a small frying pan until golden.
  • 50 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.
  • 250 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.
  • 2 sprigs rosemary
  • knife
  • cutting board

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.
  • 500 ricotta cheese
  • 4 egg yolks
  • 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.
  • 1 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.
  • 4 tbsp butter
  • 4 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.
  • 500 ml vegetable stock
  • 250 ml heavy cream
  • 2 sprigs thyme
  • 1 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.