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Fresh Wild Mushroom Tortellini Recipe

Ingredients

How to make it

  • 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 :-)

Reviews & Comments 2

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    " It was excellent "
    trigger ate it and 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 :)
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    I love the mushroom filling here and the pasta looks awesome! Love the way you shaped these! 5 forks!
    Was this review helpful? Yes Flag

The Cook

luisascatering Burlingame, CA

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