Tortelli Ai Funghi Recipe

Time1h 30m

Serves4

Mushroom and Ricotta Filled Tortelli ~ Brussels Sprouts ~ Almonds ~ Glazed Shallot White Wine Cream Sauce

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Ingredients

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1
Make the Pasta Dough
In a large mixing bowl, combine the flour and a pinch of salt. Create a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
2
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped mushrooms and sauté until soft and browned. Allow to cool, then mix with ricotta, parmesan, salt, and pepper until well combined.
3
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each piece on a floured surface until thin (about 1/16 inch). Cut into rectangles or circles.
4
Fill and Shape Tortelli
Place a small spoonful of filling in the center of each pasta piece. Fold over and seal the edges, ensuring no air is trapped inside.
5
Cook the Tortelli
Bring a large pot of salted water to a boil. Cook the tortelli in batches for about 4-5 minutes until they float to the surface. Remove with a slotted spoon.