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Ingredients
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Tortellini Ingredients
Method
Cooking Directions
- 1
Prepare the Celery Root
In a medium saucepan, add the diced celery root and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.
- 2
Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chanterelle and maitake mushrooms, cooking until softened, about 5-7 minutes. Stir in the thyme, salt, and pepper.
- 3
Mix the Filling
In a bowl, combine the ricotta cheese, cooked celery root, and half of the sautéed mushrooms. Mix well and adjust seasoning with salt and pepper.
- 4
Cook the Tortellini
In a large pot of boiling salted water, cook the tortellini according to package instructions until al dente. Drain and reserve some pasta water.
- 5
Combine and Serve
Add the cooked tortellini to the skillet with the remaining mushrooms. Toss gently to combine, adding a splash of reserved pasta water if needed to create a sauce. Serve hot, garnished with grated Parmesan cheese.