Tortelloni with porcini mushrooms are a delicious first course, made with fresh pasta sheets filled with porcini mushrooms, champignon and Parmigiano. The pasta, soft and flavorful, melts in the mouth while the creamy filling delivers an explosion of taste. This dish is perfect for a special dinner or an autumn lunch.
Knead the flour with the eggs, a pinch of salt and a tablespoon of chopped parsley
Let the dough rest in a cool place for 30 minutes while you clean all the mushrooms and slice them
Sauté them in four tablespoons of oil together with the chopped onion and a clove of garlic
Season with salt and pepper and keep over high heat until everything is dry
Then pulse the mushrooms in a food processor together with the bread soaked in milk and squeezed, collecting the result in a bowl
Mix in the Parmigiano, salt, pepper and a pinch of chopped parsley
Roll the dough into thin sheets with a pasta machine
Cut them into 5-centimeter squares; place a tablespoon of the mushroom mixture in the center of each
Fold the pasta into a triangle and, holding one end between your thumb and forefinger, wrap it around that finger to close it into a ring
When all the tortelloni are ready, cook them, draining them al dente
For the sauce, sauté a chopped shallot in the butter, then add the cream, salt, pepper and the tortelloni
Toss them over high heat so they absorb the flavors
Rolling pin
Pasta cutter
Pan
Store the tortelloni in the refrigerator for up to 2 days.
Tortelloni with porcini mushrooms are a typical dish of Emilian cuisine.
Italy
| Energy (kcal) | 209.45 |
| Carbohydrates (g) | 15.63 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 12.49 |
| of which Saturates (g) | 7.45 |
| Protein (g) | 8.95 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.12 |
