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Mushroom Tortelloni
Mushroom Tortelloni
(Tortelloni di Funghi)
 
 
Ingredients:

For the Fresh Pasta Dough:
7 oz (200 grams) plain flour, (Italian type "00" is great, plus extra for dusting
2 eggs, lightly beaten
Salt

For the Filling:
11 oz (300 grams) porcini mushrooms, thinly sliced
9 oz (250 grams) ricotta cheese, crumbled
1 small onion, chopped
2 oz (50 grams) Parmigiano cheese, freshly grated, plus extra to serve
1 fresh flat-leaf parsley sprig, chopped
1 and 1/2 oz (40 grams) butter
4 tablespoons extra virgin olive oil
9 fresh sage leaves
Salt and pepper

Directions:

Prepare the Fresh Pasta Dough:
Sift the flour and a pinch of salt into a mound on a work surface.

Make a well in the center and add the eggs.

Using your fingers, gradually mix the flour, then knead for about 10 minutes (If the mixture is too firm, add a little water; if it is a bit soft, add a little extra flour.

Shape the dough into a ball and let it rest for about 15-20 minutes.
 
Roll out the pasta dough on a lightly floured surface to make a thin sheet and cut out 2-inch (5-cm) squares.

Prepare the Filling:
Prepare the pasta dough and leave to rest covered with a damp tea towel for 30 minutes.

Heat the olive oil in a saucepan.
 
Add the onion and porcini mushrooms and cook over a low heat, stirring occasionally, for 5 minutes.

Season with salt and cook for another 15 minutes.

Transfer the mixture to a food processor.
 
Add the ricotta, Parmigiano cheese and parsley and process to a puree.

Season with salt and pepper to taste.

Put a little ricotta mixture into the center of each square.

Fold the squares corner to corner into triangles.
 
Wrap each triangle around your index finger, press the points together and gently push the rest of the dough backwards to make the classic tortellini shape.

Melt the butter in a large frying pan.
 
Add the sage leaves and cook for a few minutes.

Cook the tortelloni in a large pan of salted, boiling water until 'al dente'.

Drain, add to the frying pan and stir over a high heat.

Transfer to a warm serving dish, sprinkle with Parmigiano cheese and serve. Serves 4.

That's it!
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