Simple Way to Prepare Homemade Mushroom and Mascarpone Tortellini

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and mascarpone tortellini. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mushroom and Mascarpone Tortellini is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Mushroom and Mascarpone Tortellini is something which I’ve loved my whole life.

Bring a pot of salted water to a boil for the tortellini. Heat the olive oil in a large skillet over medium heat. Add the spinach and cook until wilted. Mushroom & Mascarpone Tortelloni Great pasta is about texture as much as taste.

To get started with this particular recipe, we must prepare a few components. You can have mushroom and mascarpone tortellini using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Mushroom and Mascarpone Tortellini:

1. Take Fresh Pasta
2. Get 200 g Plain Flour
3. Prepare 2 Eggs
4. Prepare 1 tsp Salt
5. Get Mushroom Filling
6. Prepare 1 Onion
7. Prepare 2 tbs Butter
8. Prepare 400 g any Mushrooms
9. Make ready 2 Cloves Garlic
10. Get 1 heaped tsp Marmite (for the bite)
11. Prepare 15 g Parsley
12. Prepare 1 Chicken Stock Cube
13. Take 1 tsp Black Pepper
14. Prepare Butter Parsley Sauce
15. Prepare 3 tsp Butter
16. Prepare 10 g Parsley

Add the mushrooms, let it cook until softened, and after, add the spinach. At last, add the pasta, and then the mascarpone. If desired, add some parmesan cheese to garnish and buon appetito. Freeze on day of purchase and consume within one month.

Instructions to make Mushroom and Mascarpone Tortellini:

1. 1. To prepare the pasta, mix all the ingredients together and bring into a dough. Cling film it and place in the fridge for at least 30 mins.
2. 2. While the dough is chilling in the fridge you can prepare the filling. Finely dice the onions and fry in the butter for 10 mins, just to soften.
3. 3. Roughly chop the mushroom and garlic. Add the rest of the ingredients to the pan. After 10 more minutes add the mascarpone and turn off the heat.
4. 4. Once the filling has cooled it’s now time to assemble the tortellini. Dust the work surface with flour and roll out the dough very thin and cut out circles (7 cm in diameter).
5. 5. In the middle of the circle place 1/2 tsp of the mushroom filling. Fold the pasta in half to make a semicircle pressing down on the edges to seal in the mixture.
6. 6. Bring the two ends together and pinch hard to form the traditional tortellini shape.
7. 7. Repeat this until you have used all the mixture.
8. 8. In boiling hot water, one by one drop in the pasta. Boil for 4-5 minutes.
9. 9. While it is boiling finely chop the parsley. In a separate frying pan melt the butter and add the parsley.
10. 10. Take the pasta out the water and drop them into the hot butter. Toss the pasta in the pan just to crisp the edges of the tortellini.
11. 11. Serve with more freshly chopped parsley and enjoy!

If desired, add some parmesan cheese to garnish and buon appetito. Freeze on day of purchase and consume within one month. Defrost thoroughly before cooking and consume on the same day. Turn up the heat and fry both types of mushrooms until they start to colour. Turn off the heat and cool.

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