Mushroom Stuffed Tortellinis
AuthorPriyanka SivaramakrishnanDifficultyIntermediateSimple homemade pasta stuffed with mushrooms. This dainty dish is perfect for a romantic dinner or when you have guests to impress.
Work on a clean, flat surface. Mix the flour and salt and make a mountain. Make a hole right in the center and add the eggs.
With two fingers slowly mix the eggs with the flour, pulling flour from the sides. Once it is all together, it is time to knead. Keep folding the dough into itself until the dough becomes soft and there are no cracks.
Wrap it in Saran wrap or cover it with a damp cloth and allow it to rest for 30 minutes.
Melt the butter in a pan and saute the onions until they become translucent. Crank up the heat and add the chopped mushrooms. Keep stirring till all the liquid is evaporated.
Season with salt, pepper and fresh/dry herbs. Add the jalapenos and Parmesan. Saute for less than a minute and take it off heat.
Roll the dough into a sheet less than 1/2 an inch. Cut circles with a mason jar lid and keep them aside.
Fill each circle with a tsp of filling and fold the circle into a semi-circle. Seal the edges with a dab of water. Hold the edges at the base of the semi-circle, bring them together and pinch to seal.
In a large pot of salted boiling water, cook the tortellinis for five minutes. Remove, drain and add to the sauce.
Ingredients
Directions
Work on a clean, flat surface. Mix the flour and salt and make a mountain. Make a hole right in the center and add the eggs.
With two fingers slowly mix the eggs with the flour, pulling flour from the sides. Once it is all together, it is time to knead. Keep folding the dough into itself until the dough becomes soft and there are no cracks.
Wrap it in Saran wrap or cover it with a damp cloth and allow it to rest for 30 minutes.
Melt the butter in a pan and saute the onions until they become translucent. Crank up the heat and add the chopped mushrooms. Keep stirring till all the liquid is evaporated.
Season with salt, pepper and fresh/dry herbs. Add the jalapenos and Parmesan. Saute for less than a minute and take it off heat.
Roll the dough into a sheet less than 1/2 an inch. Cut circles with a mason jar lid and keep them aside.
Fill each circle with a tsp of filling and fold the circle into a semi-circle. Seal the edges with a dab of water. Hold the edges at the base of the semi-circle, bring them together and pinch to seal.
In a large pot of salted boiling water, cook the tortellinis for five minutes. Remove, drain and add to the sauce.
Notes