Tortellini stuffed with mushrooms recipe

Fresh pasta, mushrooms, and cheese… what more could you ask for? In this recipe you will learn how to prepare tortellini stuffed with mushrooms quickly and easily, delicious! When you try them, you won’t want to stop making them, since it offers us a whole range of possibilities in terms of pasta filling. Read on and get to work.

Ingredients to make Tortellini stuffed with mushrooms:

• For the fresh dough
• 300 grams of strength flour or 00
• 3 units of Eggs
• 1 pinch of salt
• For the filling
• 4 tablespoons of olive oil
• 6 units of chopped shallots
• 300 grams of Boletus in sheets
• 250 grams of Ricotta shredded
• 50 grams of Parmesan
• 1 pinch of chopped parsley
• 40 grams of Butter
• fresh sage
• 1 pinch of salt and pepper

How to make Tortellini stuffed with mushrooms:

1. In order to prepare homemade tortellini, the first thing we must do is prepare all the ingredients.
2. If you have access to it, I recommend swapping the Parmesan cheese for Pave Echo cheese.
3. On a work surface, place the flour forming a volcano and in the center add the eggs and a pinch of salt.
4. We work the doughuntil it becomes compact and homogeneous.
5. And if we have a Thermo mix, we can put the ingredients in the machine and program it at medium speed, for 5-10 minutes with the dough hook.
6. We make a ball, cover it with plastic wrap and let it rest for 15 minutes.
7. If we use dehydrated boletus for the pasta filling, the first thing we will do is soak them.
8. Once hydrated, we take a frying pan, add olive oil and when it is hot add the shallots and the drained mushrooms.
9. We remove from time to time and cook the ingredients over low heat for five minutes.
10. Add salt to taste and leave it for 15 more minutes.
11. When the filling is ready, we transfer it to the blender glass or the Thermo mix. Add the ricotta cheese, Parmesan and chopped parsley, and blend well. Add salt and pepper to taste.
12. It is not necessary to crush the filling of the tortellini until it becomes a cream; it is enough to avoid very large pieces.
13. Roll out the fresh pasta dough with a rolling pin until a thin sheet is obtained.
14. Then, we cut squaresthe size we want, since we can make both small and large tortellini.
15. We place a bit of padding in the centerof each square as seen in the photograph.
16. Then, we take one of the tips and take it to the opposite end to close the pasta and form a triangle.
17. You can leave the stuffed pasta like this, as I did, or form the authentic tortellini by rolling the triangle around your finger and joining the ends
18. We take a pot, add plenty of water and put it on the fire. When it boils, add the tortellini, lower the heat and let it cook.
19. When we see that they rise to the surface, it means that they are done and we must remove them from the heat.
20. While the mushroom tortellini is cooking, we take a frying pan, melt the butter, add the previously dehydrated sage and fry it for a few seconds.
21. When the pasta is ready, drain it and add it to the pan, over high heat. We serve the tortellini stuffed withhot mushrooms and sprinkle Parmesan cheese on top.