Tortelloni with Porcini Mushrooms

Preparation

1. STEP 1 OF 12

   Knead the flour with the eggs, a pinch of salt, and a tablespoon of chopped parsley

2. STEP 2 OF 12

   Let the dough rest in a cool place for 30 minutes and meanwhile, clean all the mushrooms and slice them

3. STEP 3 OF 12

   Sauté them in four tablespoons of oil along with the chopped onion and a clove of garlic

4. STEP 4 OF 12

   Season with salt and pepper and keep on high heat until everything is dry

5. STEP 5 OF 12

   Then pass the mushrooms through a grinder along with the bread soaked in milk and squeezed, collecting the result in a bowl

6. STEP 6 OF 12

   Mix in the Parmesan cheese, salt, pepper, and a pinch of chopped parsley

7. STEP 7 OF 12

   Use a machine to roll the dough into thin sheets

8. STEP 8 OF 12

   Cut them into squares of 5 centimeters on each side; place a tablespoon of mushroom mixture in the center of each

9. STEP 9 OF 12

   Fold the dough into a triangle and, holding one end between your thumb and index finger, wrap it around the latter finger, closing it into a ring

10. STEP 10 OF 12

    When all the tortelloni are ready, boil them and drain them al dente

11. STEP 11 OF 12

    For the sauce, sauté a chopped shallot in butter, then add the cream, salt, pepper, and the tortelloni

12. STEP 12 OF 12

    Sauté them on high heat so they absorb the flavors

Suggestions

• Rolling Pin

• Pastry Cutter

• Pan

General Information

Analysis

Macronutrients (100 gr)