Tortellacci Vegetarian Recipe

Preparation and Cooking

1. 1

   Prepare the Pasta Dough

   In a mixing bowl, combine the pasta flour and eggs. Knead until smooth and elastic. Wrap in plastic and let rest for 30 minutes.

2. 2

   Make the Filling

   In a bowl, mix ricotta, spinach, and Parmesan cheese. Season with salt and pepper. Set aside.

3. 3

   Roll out the Dough

   Roll the pasta dough thinly using a pasta machine or rolling pin. Cut into squares or circles to fill with the prepared filling.

4. 4

   Form the Tortellacci

   Place a spoonful of filling in the center of each square/circle. Fold and seal edges, forming tortellacci.

5. 5

   Prepare the Tomato-Wine Sauce

   In a saucepan, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add tomato sauce and red wine. Simmer for 15 minutes. Season with salt and pepper.

6. 6

   Cook the Tortellacci

   Boil a large pot of salted water. Cook tortellacci for 4-5 minutes until they float. Drain.

7. 7

   Prepare the Besciamella Sauce

   In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk. Cook until thickened. Stir in nutmeg, salt, and pepper.

8. 8

   Sauté the Mushrooms

   In a skillet, heat olive oil and sauté sliced mushrooms until golden brown. Season with salt and pepper.

9. 9

   Serve

   Plate the tortellacci topped with tomato-wine sauce, drizzle with Besciamella sauce, and garnish with sautéed mushrooms.