Mushroom Tortellini Recipe
porcini mushrooms, baby spinach, ricotta, truffle oil, parmesan
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Ingredients
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Pasta and Filling
Sauce and Toppings
Method
Preparation of Filling
- 1
Prepare Porcini Mushrooms
Soak the dried porcini mushrooms in hot water for about 20 minutes until soft. Drain and chop finely.
- 2
Prepare Spinach
Wash the baby spinach thoroughly and chop it coarsely.
- 3
Mix Filling
In a bowl, combine the ricotta cheese, chopped porcini mushrooms, and baby spinach. Season with salt and black pepper to taste. Mix until well combined.
Cooking Tortellini
- 4
Cook Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
Combining and Serving
- 5
Combine Ingredients
In a large skillet over medium heat, add the cooked tortellini and the filling mixture. Drizzle with truffle oil and toss gently to combine. Cook for an additional 2-3 minutes until heated through.
- 6
Plate and Serve
Serve the tortellini warm, topped with grated parmesan cheese and a drizzle of extra truffle oil if desired.