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🍰 Homemade Tortellini with Mushroom and Onion Cream

750 kcal · 30 min · 4 servings

Ingredients

• 350 g durum wheat flour or wheat flour Type 405 (and flour for working)
• 2 eggs
• 1 tbsp olive oil
• salt
• 100 g brown mushrooms
• 1 tsp thyme leaves
• salt
• pepper
• 1 tbsp olive oil
• 100 g Gorgonzola
• 150 g cream cheese
• 1 egg
• 2 onions
• 200 g brown mushrooms
• 2 tbsp olive oil
• 1 tsp sugar
• 2 tbsp butter
• 1 tbsp apple cider vinegar
• salt
• thyme (for sprinkling)

Instructions

1. 1. Put flour, eggs, 80 milliliters of water, olive oil, and one teaspoon of salt into a bowl.
2. 2. Knead the ingredients into a smooth and elastic dough.
3. 3. Shape the dough into a ball.
4. 4. Wrap the dough ball in a kitchen towel.
5. 5. Let the dough rest at room temperature for 30 minutes.
6. 6. Clean the mushrooms and dice them finely.
7. 7. Fry the diced mushrooms in hot oil until brown.
8. 8. Let the liquid released by the mushrooms evaporate completely.
9. 9. Season the mushrooms with thyme, salt, and pepper.
10. 10. Remove the pan from the heat and let the mushrooms cool down.
11. 11. Mash the Gorgonzola cheese with a fork.
12. 12. Mix the mashed cheese with the cream cheese.
13. 13. Separate an egg into yolk and white.
14. 14. Set the egg white aside.
15. 15. Stir the yolk together with the cooled mushrooms into the cheese mixture.
16. 16. Season the filling with salt and pepper.
17. 17. Dust a work surface with flour.
18. 18. Roll out the dough with a rolling pin as thinly as possible.
19. 19. Cut circles with a diameter of about 10 centimeters from the dough.
20. 20. Place one teaspoon of filling in the center of each dough circle.
21. 21. Brush the edges of the dough circles with the egg white.
22. 22. Fold the edges to form half-moons.
23. 23. Press the ends of the half-moons firmly together.
24. 24. Process the remaining dough in the same way to make tortellini.
25. 25. Lightly dust the finished tortellini with flour.
26. 26. Set the tortellini aside.
27. 27. Peel the onions and slice them into thin strips.
28. 28. Clean the mushrooms for the sauce and slice them very thinly.
29. 29. Heat oil in a hot pan.
30. 30. Fry the onion strips for 2 to 3 minutes.
31. 31. Sprinkle the onions with sugar.
32. 32. Add the mushroom slices.
33. 33. Fry the mixture for about 10 minutes over low heat.
34. 34. Let the mushroom liquid evaporate until the onions are soft and golden brown.
35. 35. Stir the butter and vinegar into the onion-mushroom mixture.
36. 36. Season the sauce with salt.
37. 37. Bring salted water to a boil.
38. 38. Cook the tortellini for about 5 minutes.
39. 39. Remove the tortellini from the heat as soon as they float to the surface.
40. 40. Drain the water.
41. 41. Toss the tortellini in the mushroom-onion sauce.
42. 42. Sprinkle the dish with thyme.
43. 43. Serve the tortellini hot.

Nutrition per serving

• kcal: 750
• Protein: 26 g · Fett/Fat: 41 g · Carbs: 69 g