Tortellini with Mushrooms and Cheese

A pleasant appearance always makes any dish tastier, serving and serving is such culinary marketing for the eyes and stomachs. This is why I love yolk pasta dough. It is always bright yellow and this colour itself enhances appetite and hunger. And when we wrap a filling of fresh mushrooms and curd cheese with herbs and lemon zest in it, it’s a real gourmet paradise. Moreover, we will still learn how to make tortellini, look at the photo, these beauties seduce us. Add to this a pleasant mushroom broth and peas for beauty and satiety. The thing is excellent, you can cook with the whole family by arranging a competition for the most beautiful tortellini.

Ingredients

• Pasta dough
• Mushrooms – 170 g
• Onion – 1 piece
• Garlic – 2 cloves
• Mint
• Olive oil – 2 tablespoons
• Lemon zest
• Curd cheese – 150 g
• Mushroom broth

Directions

1. We take mushrooms (170 g). I love fresh mushrooms, they are affordable and always delicious. But you can take any fresh mushrooms, mushrooms from a jar or even frozen in bags (of course, the last two need to be strained from the liquid). Cut into medium pieces. Accuracy is not important here because we will grind them up. We also chop red onions (you can use regular ones), a couple of cloves of garlic and mint (take according to your taste and quantity and herbs).

   

2. We put it all in a blender bowl. If the bowl is small, you can add food in portions.
3. Leave some space in the bowl.
4. Add a couple of tablespoons of olive oil. You can take any other vegetable.

   

5. You will have a mushroom paste. Here you can add anchovies or sprats – it’s a matter of taste.
6. And fry this paste in a dry frying pan, no more than 5 minutes.
7. While the mushroom pasta is fried, we put curd cheese in a bowl (I take Hochland, Almetta calls it cream cheese, but do not confuse it with melted cheese). You can substitute mascarpone, ricotta, even small cottage cheese. And rub the lemon zest there.
8. When the mushroom pasta is ready, let it cool for 10 minutes, otherwise, it will melt the cheese. Combine cheese and pasta.
9. Place the filling in the refrigerator for at least 30 minutes. If covered with plastic, it can be stored for a couple of days. We refrigerate it to make it easier to collect tortellini, the filling will be harder.
10. In the meantime, let’s do the test. I do everything in a planetary mixer, but the same can be done with my hands and a rolling pin. We start by dividing our ball into 4 parts. All dough that we are not using at the moment should be covered with a damp towel (not wet). I roll out every quarter of the dough into a small layer about 7 mm thick.
11. I put the dough rolling attachment on the mixer. An overview of these attachments with beautiful photos can be read here.
12. I roll the dough layer through the nozzle rollers. It will take 3-5 passes in total, each time we lower the thickness. On Kitchen Aid, this is 3 serifs. If you do it manually, roll it out with a rolling pin up to 2-3 mm.

    

13. The dough strip should be slightly wider than the dough cut. I took a diameter of 9 cm. You can take a little less, up to 7 cm. If there is no die-cut, you can buy it in my store or use the old-fashioned cups. Cut out the circles. From each strip of dough, I got 4 circles. If you prepared the dough correctly, then you will no longer need flour for dusting. The dough will not stick to hands and table.
14. We layout the cut circles on the board. Put a teaspoon of the filling in the centre. And coat the edges of the dough with a barely damp brush (dip it into a beaten egg).
15. The assembly is simple. First, fold the workpiece in half and fasten the halves well, squeezing them with your fingers. The field width will be about 1-1.5 cm.
16. And now we connect the corners, also fastening with a finger.
17. Here’s the beauty you get.
18. Finished tortellini can be frozen or boiled straight away.

    

19. I cook in mushroom broth (you can cook your own or take jelly). Add some fresh champignons and peas. Cook until tender – 2-5 minutes. Serve with parmesan.

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