Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushroom pasta dough
Filling
To shape
To cook the tortellini
How it's done
Mushroom pasta dough
Blitz the mushrooms in a food processor. Mix the blitzed mushrooms, flour and salt in a bowl. Add the eggs, egg yolk and oil, combine with a risotto spoon. On a lightly floured surface, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, cover, then leave to rest for approx. 30 mins. at room temperature.
Filling
Puree the mortadella, Parma ham and mushrooms in a food processor, transfer to a bowl. Mix in the parmesan and sage, season. Knead the filling by hand to form a compact mass, cover and chill.
To shape
Quarter the dough. On a well-floured surface, roll out 1 piece into a rectangle until the dough is translucent. Keep separating the dough from the work surface, cut into approx. 5 cm squares. Brush the squares with a little egg white. Divide ¼ of the filling into hazelnut-sized portions and place in the centre of the squares, brush the edges. Fold the dough diagonally over the filling to create triangles. Press the edges together firmly, pressing out any trapped air. Bend the two ends of the long edge inwards and pinch to seal. Place the tortellini on a floured tea towel. Repeat this process with the remaining dough and filling.
To cook the tortellini
Cook the tortellini in batches in simmering salted water for approx. 5 mins. Drain the tortellini, transfer to a bowl, add the butter and sage, mix.
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