Fresh pasta, mushrooms, cheese …, what else can you ask for? In this recipe you will learn to prepare in a easily and quick way to Tortellinis stuffed with mushrooms, delicious! When you try them, you will not want to stop doing them, since it offers us a range of possibilities in terms of pasta filling. Keep reading and get down to work.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make tortellinis stuffed with mushrooms: |
| For the fresh mass: 300 grams of strength flour or 00 3 Egg units 1 pinch of salt | For the filling: 4 tablespoons of olive oil 6 units of chopped shalots 300 grams of boletus in sheets 250 grams of crumbled ricotta 50 grams of parmesan 1 pinch of picked parsley 40 grams of butter Salvia fresh 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, |
Ingredients to make tortellinis stuffed with mushrooms:
1. To prepare home tortellinis, the first thing we must do is let all the ingredients ready. If you have access to him, I recommend changing the Parmesan cheese for Piave Vecchio cheese.
2. On a work surface, place the flour forming a volcano and in the center we incorporate the eggs and a pinch of salt. We work the dough until it becomes compact and homogeneous. And if we have thermomix, we can introduce the ingredients in the machine and program it at medium speed, for 5-10 minutes with the kneading hook. We make a ball, cover it with film paper and let it stand for 15 minutes.
3. If we use dehydrated boletus for the filling of the paste, the first thing we will do will be to soak them. Once hydrated, we take a pan, add olive oil and when it is hot we add the shallots and drained mushrooms. We remove from time to time and cook the ingredients over low heat for five minutes. Add salt to taste and leave it 15 more minutes.
4. When the filling is ready, we pass it to the blender or thermomix glass. We incorporate the Ricotta cheese, the Parmesan and the chopped parsley, and we crush well. Add salt and pepper to taste.
5. It is not necessary to crush the filling of the Tortellinis until it becomes cream, it is enough to avoid very large pieces. We stretch the mass of the fresh paste with the roller until you get a fine sheet. Then, we cut squares the size we want, since we can make both small and large tortellinis.
6. We place some filling in the center of each square as seen in the photograph. Then, we take one of the tips and take it to the opposite end to close the paste and form a triangle. You can leave the paste stuffed like this, as I have done, or form the authentic tortellinis by woring the triangle on the finger and joining the ends.
7. We take a pot, add plenty of water and put it on the fire. When it boils, add the tortellinis, lower the heat and let them be cooked. When we see that they go up to the surface it will mean that they are made and we must remove them from the heat.
8. As long as the tortellinis of mushrooms are cooked, we take a pan, melter the butter, add the previously dehydrated sage and fry it for a few seconds. When the pasta is ready, we drain it and add it to the pan, over high heat. We serve the Tortellinis stuffed with hot mushrooms and sprinkling Parmesan cheese on top. You can also prepare a pesto sauce or almond sauce. More recipes full of flavor as it is on my blog target = _blank rel = NOFOLWSORK in glass.
