Tortellone Alla Piemontese Recipe
cheese filled fresh pasta with prosciutto and cremini mushrooms in a brandy tomato cream sauce
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Ingredients
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Pasta Dough
Filling
Sauce
Method
Pasta Dough Preparation
- 1
Make the dough
In a large bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Using a fork, gradually incorporate the flour into the eggs until a dough begins to form.
- 2
Knead the dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
Filling Preparation
- 3
Prepare the filling
In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped prosciutto, and black pepper. Mix until well combined. Set aside.
Pasta Assembly
- 4
Roll out the dough
After the dough has rested, divide it into four pieces. Roll each piece out into thin sheets using a pasta machine or a rolling pin.
- 5
Form the tortellone
Cut the pasta sheets into squares of about 3 inches (7.5 cm). Place a small spoonful of filling in the center of each square. Fold the pasta over to form a triangle, pressing out any air. Fold the corners of the triangle together to form a tortellone shape.
Sauce Preparation
- 6
Cook the sauce
In a large skillet, heat olive oil over medium heat. Add sliced cremini mushrooms and sauté until they are soft and browned, about 5-7 minutes. Add minced garlic and cook for an additional minute.
- 7
Add tomatoes and brandy
Stir in the tomato puree and brandy. Simmer for about 10 minutes until the sauce thickens slightly.
- 8
Finish the sauce
Reduce the heat and stir in the heavy cream. Season with salt and black pepper to taste. Add chopped fresh basil and mix well.
Cooking the Tortellone
- 9
Boil the tortellone
Bring a large pot of salted water to a boil. Carefully drop the tortellone into the boiling water and cook for about 3-4 minutes, or until they float to the surface.
- 10
Serve
Using a slotted spoon, remove the tortellone from the water and transfer them to the skillet with the sauce. Toss gently to coat. Serve hot, garnished with additional basil if desired.
