Day 2: Mushroom Tortellini

Day 2: Mushroom Tortellini

Inspired by Flour & Grape

Pasta is without doubt my favourite food. Aidan jokes that I could eat pasta for breakfast, lunch and dinner. It’s no joke…. I seriously could. In fact I have! So now I have so much time on my hands I want to get to grips with making my own pasta. I’ve made pasta before but I am far from being a pro…

I love watching the chefs make and shape fresh pasta at Flour & Grape on Bermondsey Street. Not only is their pasta incredible but their wine list is pretty good too!

Today I hit an important pasta milestone. For the first time EVER I’ve managed to make filled pasta without it bursting open when it goes into the boiling water. That’s if it gets that far…. I’ve had ravioli disintegrate before just by me trying to get them into the pan in the first place!

So folding tortellini is harder than it looks – these ended up a bit square and with too many layer of pasta folded over making it a bit thick in places. But they tasted delicious! I definitely need more practice on the shaping. It’s a tough life but I guess that means eating more pasta!

I filled these with what I had in the fridge…. ricotta, mushrooms and some fresh parsley. Boosted with dried mushrooms from the store cupboard and finished with a mushroom, parsley and butter sauce.

You’ll find the recipe below but don’t take my advice on folding pasta just yet!

How to form tortellini – The Art of Doing Stuff
mushroom tortellini

Mushroom Tortellini

Fresh pasta parcels filled with mushroom, ricotta and parsley
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 2

Ingredients
  

Pasta

  • 200 g 00 grade pasta flour
  • 2 eggs
  • pinch salt

Filling

  • 200 g chesnut mushrooms
  • small handful dried porcini mushrooms
  • 125 g ricotta
  • small handful flat leaf parsley
  • pinch salt
  • pinch black pepper
  • splash olive oil

Sauce

  • 100 g chesnut mushrooms
  • 25 g butter
  • 1 garlic clove
  • small handful flat leaf parsley

Instructions
 

  • First make the pasta dough. Place the flour and a pinch of salt in a large bowl and make a well in the centre of the flour
  • Crack two eggs into the well and slowly start to mix with the flour. I like to use a fork to do this until the mixture starts to resemble a dough. Then I use my hands to bring it together into a ball
  • On a lightly floured work surface knead the dough for about 10 minutes. The dough should feel smooth and elastic. Wrap in clingfilm and rest in the fridge for 30 mins.
  • Place the dried mushrooms in a small bowl or cup and add enough boiling water to cover them. Leave to soak whilst you make the rest of the tortellini filling
  • Finely chop 200g of chesnut mushrooms and fry in a wide pan over a medium heat with the olive oil. After about 10 minutes they should be nicely brown. Set them aside to cool
  • Chop some parsley and add to the ricotta. Add the cooled chesnut mushrooms and mix well. Take the dried mushrooms out of there soaking liquid (keep this for the sauce) and chop them before adding to the filling mix. Check seasoning
  • Roll out the pasta dough using a pasta machine. Cut the dough into squares add a small teaspoon of filling to each one and shape like the video above. I just used water the seal the edges of the pasta dough and that worked fine! Make sure you put the finished tortellini on a plate covered with flour so they don't stick!
  • Melt the butter in a frying pan (you can totally use the same one as earlier… save on the washing up!) Slice and add the remaining chesnut mushrooms along with a crushed garlic clove. Season with salt and pepper. After cooking for a couple of minutes add the soaking liquid from the porcini and let this bubble away.
  • At the same time bring salted water to the boil and add the tortellini. They will only take a few minutes to cook and should float to the top.
  • Finish by adding the tortellini to the sauce and adding some more freshly chopped parsley. A final grind of black pepper on top and it's ready!

Notes

Struggling to find eggs at the moment? Me too! You could always make your pasta dough with just flour and water if you need to!
Keyword filled pasta, meat free, mushroom, pasta, ricotta, tortellini


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