Recipe

Fresh Wild Mushroom Tortellini Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 8 months, 3 weeks ago I'm on a fresh pasta making mission these days. We are having these for dinner tonight , along side of Florentine Soufflé Chicken---post to follow later tonight after we eat! :-) Prep:30m Cook:3m Servings:4	Luisascater
	homemade pasta wild mushroom tortellini

Does this look good? Yeah! / Nope

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Ingredients

2 recipes of my fresh pasta (link posted below)

2 cups mixed mushrooms (I used cremini, shitake and hedgehog---use any kind you like)

1 tbsp butter

1 shallot finely diced

1/4 cup heavy cream

2-3 sprigs thyme leaves removed and chopped

2 tbsp white wine

1/4 cup grated Parmesan (plus more to garnish)

Sea Salt and fresh ground black pepper, to taste

Olive oil

White Truffle oil, optional

link for pasta:http://www.grouprecipes.com/89506/fresh-semolina-pasta.html

Directions

Finely dice the shallots and add them to a warm pan of melted butter (medium to medium high heat.) While the shallots are cooking, dice up the mushrooms and add them to the shallots. Let everything cook for a minute or two then add in the wine.

Let that mixture cook and reduce for a minute then add in the cream and thyme. Reduce until the mixture is thick and then remove from heat.

Once removed from heat add in the parmesan, and then season to taste.

Cut the pasta into circles using a small biscuit cutter. Take a pasta round and dip your finger in water and run along half of the circle (this helps make a good seal). Place about ½ a teaspoon (very little so be careful to not overfill because it becomes a mess) of filling in the middle.

Shape pasta (see how to here: http://palachinka.blogspot.com/2009/01/pasta-shaping-tutorial-tortellini.html

Lightly sprinkle with semolina flour and cover on tray until ready to boil. Boil in unsalted water, 2-3 minutes. Drain.

Put those cuties on a serving plate and sprinkle with parmesan, drizzle of olive oil, and a slight drizzle of truffle oil OR toss them in garlic butter and some fresh parsely, top with parmesan :-)

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Comments

juels 8 months, 3 weeks ago said:
I love the mushroom filling here and the pasta looks awesome! Love the way you shaped these! 5 forks!

trigger 8 months, 3 weeks ago said:
This filling is a tie for my favorites the other being butternut squash, so what I usually end up doing is making some of both. That white truffle oil is a wonderful touch.
I love the addition of the tutorial it makes for a good refresher since it has been a while, I usually make ravioli.
Flagged as beautiful :)
Five forks and a big mama mia smile :)

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