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🍝 Homemade Mushroom Tortellini

913 kcal · 30 min · 4 servings

Ingredients

• 400 g mushrooms
• 1 handful sage leaves
• 100 g pancetta
• 4 tbsp butter
• salt
• pepper
• 50 g parmesan (freshly grated)
• 350 g durum wheat flour (e.g. from Semola Grana Duro, Italian specialty store)
• 2 eggs
• 80 ml water
• 1 tbsp oil
• 0.5 tsp salt
• oil (for greasing)
• 400 g boiled potatoes (freshly cooked)
• 3 garlic cloves
• 8 sage leaves
• 1 sprig thyme
• 1 handful arugula
• 1 tbsp butter
• 1 egg
• salt
• pepper
• nutmeg
• 1 tbsp cornstarch (as needed)

Instructions

1. 1. Put all ingredients for the pasta dough into a bowl.
2. 2. Knead the mixture into a smooth and elastic dough.
3. 3. Lightly coat the dough with oil.
4. 4. Wrap the dough tightly in cling film.
5. 5. Let the dough rest for 30 minutes.
6. 6. Peel the hot potatoes.
7. 7. Press the potatoes through a potato ricer.
8. 8. Wash, peel, and clean the remaining filling ingredients.
9. 9. Chop these ingredients very finely.
10. 10. Sauté the fine ingredients in butter.
11. 11. Add the egg to the potato mixture.
12. 12. Mix everything thoroughly.
13. 13. If the mixture seems too wet, knein starch flour into it.
14. 14. Divide the dough into 2 to 3 portions.
15. 15. Lightly dust your work surface with flour.
16. 16. Roll out each portion into a large, thin sheet.
17. 17. Cut out circles approx. 8 cm in diameter using a glass or cutter.
18. 18. Place a teaspoon of filling in the center of each circle.
19. 19. Brush the edges of the dough circles with a little water.
20. 20. Fold the circles in half.
21. 21. Press the side ends together firmly around the filling.
22. 22. Place the finished tortellini on a floured kitchen towel.
23. 23. Let them rest for approx. 1 hour.
24. 24. Wipe the mushrooms clean with kitchen paper.
25. 25. Slice the mushrooms.
26. 26. Wash the sage leaves.
27. 27. Shake the leaves dry.
28. 28. Chop the sage roughly.
29. 29. Fry the pancetta strips in hot butter.
30. 30. Add the mushroom slices.
31. 31. Fry everything until no liquid remains in the pan.
32. 32. Add the chopped sage.
33. 33. Boil the tortellini in plenty of salted water for 2 to 4 minutes.
34. 34. Lift the tortellini out of the water with a slotted spoon.
35. 35. Add the noodles directly to the mushrooms in the pan.
36. 36. Gently mix the noodles with the sauce.
37. 37. Season the sauce to taste.
38. 38. Serve the tortellini on pre-warmed plates.
39. 39. Sprinkle the dish with Parmesan.

Nutrition per serving

• kcal: 913
• Protein: 27 g · Fett/Fat: 53 g · Carbs: 82 g