The tortellini with cream and mushrooms are a simple and quick recipe, if you buy the tortellini. If you like make at home, you need more time, but the recipe is not difficult.
It is a tasty dish for any occasion, even the most important. The taste depends on the varieties of mushrooms used, in order to vary the flavour.
Tortellini are a symbol of Italy, and you could feel a bit Italian, learning how prepare it.
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Passive Time | 2 hours |
| Servings |
people
|
Ingredients
for the stuffing
- 80 g beef mince
- ¼ Onion
- 1 sprinkle Black pepper
- 4 tbsp olive oil extra virgin
for the seasoning
- 100 ml Double cream
- 200 g Mushrooms champignon
- 50 g Pancetta or bacon
- 30 g Parmesan cheese
- 25 g Butter
- 10 cl white wine
- 1 clove garlic
- 1 sprinkle Black pepper
- 1 tuft parsley
Ingredients
for the stuffing
for the seasoning
|
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Instructions
- Start the recipe starting with the dough for tortellini. In a planetary, begin to sift the flour (1), so that it does not clump, salt it (2) lightly. Make a hole in the middle. Then open the eggs, putting them in a small bowl (3) so you can check the absence of any piece of shell.
- Now beat the eggs (4) until all is well red, and pour them into the hole (5) that you had previously done. Then start mixing the ingredients with your hands (6) to start forming a draft of dough.
- Now start making the actual dough. Put what you have obtained on a floured board (7) and with sufficient energy knead it (8) for a quarter of an hour, with your hands, turning it over and over again. Once you have obtained your dough of a uniform yellow, put it in the planetary, which you will have previously floured, and cover it with a cloth (9). Leave aside for about half an hour.
- After the dough rests, start to prepare the filling. Peel and finely chop the onion (10), then pour five tablespoons of extra virgin olive oil (11) into a large, non-stick pan. Heat over medium flame and then add the onion (12) to brown.
- Then add the minced meat (13) and cook for about ten minutes, adding salt and pepper (14). Once cooked, turn off the heat and place it in a small bowl (15) to cool.
- Take back the dough and cut it into several parts, sprinkle with flour and flatten it lightly with a rolling pin (16). Then pass them into the pasta roller machine several times (17) to obtain thin sheets of dough (18) of about two millimeters thick.
- Take a puff, flour the countertop again and place it over. Then with the cutter wheel for pasta, cut the puff pastries (19) to have some rectangle and then many squares (20). Then with a teaspoon take a small portion of meat and place it in the center of the square (21).
- Take one corner and fold on the opposite corner (22). Then fold again to have a strip over the two sides (23). Take the two edge and fold them as to give shape to the tortellino (24). Repeat the operation with the rest of the filling until the puff pastries are finished. Let rest the tortellini for a couple of hours.
- Wash the mushrooms (25) and then cut into slices (26) and leave aside in a small bowl (27).
- Peel the garlic and cut the pancetta into cubes (28). Then melt the butter (29) in a large pan and add the garlic and bacon (30).
- Once the garlic is browned add the mushrooms (31) and cook for about five minutes (32). Then pour the wine (33) and simmer until reduced.
- Add salt and pepper (34) on the mushrooms and finish cooking for another 10 minutes. Finally pour the cream (35), mix well and let it heat for a few minutes (36).
- In the meantime boil the tortellini for 5 minutes, then drain add in in the pan (37). Mix well and add the Parmesan (38) and chopped parsley (39). Serve immediately on the table very hot.
Recipe Notes
