Homemade tortellini with mushroom and ricotta filling

Step 1/12

• 25 g pine nuts

• small frying pan
• cooking spoon

Toast pine nuts in a small frying pan until golden.

Step 2/12

• 125 g mushrooms

• small frying pan
• cooking spoon

Fry mushrooms in a hot frying pan for approx. 2 – 4 min. until tender. Leave to cool.

Step 3/12

• 1 sprigs rosemary

• cutting board
• knife

Finely chop toasted pine nuts, rosemary, and sautéed mushrooms.

Step 4/12

• 250 g ricotta cheese
• 2 egg yolks
• ⅛ tsp nutmeg
• salt
• pepper

• large bowl

In a large bowl, combine ricotta, egg yolks, mushrooms, pine nuts, and rosemary. Season generously with nutmeg and salt and pepper.

Step 5/12

• flour for work surface

• pasta machine
• circular cutter

On a lightly floured work surface, roll out the pasta dough with a pasta machine and punch out circles using a circular cutter of about 6 cm in diameter.

Step 6/12

• ½ egg yolk

• brush

Mix the remaining egg yolk with some water. Brush each dough circle with this egg wash.

Step 7/12

Fill each circle with a teaspoon of the ricotta filling.

Step 8/12

Fold each circle into a semicircle, press the edges of the semicircle firmly. Fold again in half. Now, bring the pointed ends together and press firmly again.

Step 9/12

• salt

• large saucepan
• sieve

Cook tortellini in salted boiling water for approx. 5 – 7 min. They are done once they float to the top. Drain and set aside.

Step 10/12

• 2 tbsp butter
• 2 tbsp all-purpose flour

• small saucepan
• cooking spoon

Prepare a roux for the cream sauce. Melt butter in a saucepan, add flour, and stir constantly until there are no more lumps.

Step 11/12

• 250 ml vegetable stock
• 125 ml heavy cream
• 1 sprigs thyme
• ½ clove garlic

Subsequently, stir in vegetable stock and cream. Add thyme and crushed garlic. Bring to a boil while stirring occasionally.

Step 12/12

• salt
• pepper
• nutmeg

• cooking tongs

Remove thyme sprigs and garlic clove from sauce. Season with salt and pepper and nutmeg. Toss tortellini in the sauce and serve in deep plates with fresh pepper.

Enjoy your meal!