Mushroom and Ricotta Tortellini
As a child, I was never raviolis biggest fan. Any stuffed pasta was just not on my radar. However, since making my own and loving the process, I can't get enough or ravioli and tortellini.
30 Minutes Preparation Time
10 Minutes Cooking Time
150g Pasta Flour (plus more for dusting)
5/6 Leaves of Basil (finely chopped)
200g Mushrooms (I used chestnut)
1 Egg Whisked (to help stick the pasta together)
5/6 Leaves of Basil (chopped)
1tbs Olive Oil
30g Peas (frozen)
1 Clove of Garlic (Chopped)
Salt and Pepper to taste
Top with crushed hazelnuts (optional)
- Make your flour by combining the flour and eggs. You do this by putting the flour on a kitchen surface and make a well in the centre. Whisk your eggs and pour them into the centre (see photo)
- Knead the mixture until well combined and a lovely yellow colour.
- Finely chop your mushrooms and fry in a frying pan with oil over a medium heat
- Once lovely and brown, stir in the ricotta and season and leave to one side to cool
- Now, back to the pasta. Using the pasta machine, roll out the pasta to the thinnest setting.
- Use a round cutter to cut circles in the pasta.
- Now spoon a small amount (around 1/2tsp) of the mushroom mixture into the centre of the pasta (see photo)
- Pick up the pasta. Use your finger to wet the edge of the pasta with egg wash, then fold in half and pinch the pasta together. Now for the last move. Fold the pasta in half again and pinch the two ends together.
- Place a large pan of water over a high heat and bring to the boil
- Whilst that is coming up to temperature, add the olive oil and butter to a clean frying pan over a medium heat. Then add some leftover mushrooms and fry until lovely and golden, add the peas and garlic and continue to cook. Add the basil towards the end.
- Gently place the tortellini into the boiling water and cook for 3-4 minutes
- Once cooked, add to the butter sauce and coat
- Serve and ENJOY!