Ingredients for Tortelloni in Cream and Mushroom Sauce

The Recipe for Tortelloni in Cream and Mushroom Sauce

Tortelloni is stuffed pasta somewhat like meaty dumplings or fish dumplings. We buy them ready-made since we have them sold in many shops where often a whole family is working making them according to home recipes.

If you don’t have this pasta sold, you can make it at home easily. You will need 2 eggs + 2 yolks and a spoonful of olive oil for 0.6 lb flour for tortelloni. For stuffing mix ricotta with boiled and cut-up spinach.

Ingredients for Tortelloni in Cream and Mushroom Sauce

    • Tortelloni with ricotta and spinach: about 1 kg.
    • Cream: 200 ml.
    • Dried porcini mushrooms (or ceps): 20-30 gr.
    • Water: half cup.
    • Cream cheese: 100 g.
    • Olive oil: 3-4 tbsp
    • Flour 1 tbsp without a hill.
    • Salt, white pepper: to taste.
    • Grated Parmesan.
Ingredients for Tortelloni in Cream and Mushroom Sauce

Ingredients for Tortelloni in Cream and Mushroom Sauce

 

Recipe for Tortelloni in Cream and Mushroom Sauce

    1. Put mushrooms in water for half an hour.
    2. Pour some olive oil into a stewing pan and fry the flour a little, then add finely chopped mushrooms. In a couple of minutes pour in strained water from mushrooms.
    3. Add cream, stew the sauce until it gets thick.
Cream and Mushroom Sauce

Cream and Mushroom Sauce

    1. At the end add cheese; as soon as it melts, turn off the heat.
    2. Put a large pan with water on heat.
    3. When the water begins to boil, put in tortelloni. Wait until the water boils again and go on boiling for 5 minutes.
    4. Strain them through a colander and put in the sauce.
    5. Give it a good mix-up and warm for another couple of minutes.
    6. Serve Tortelloni immediatelyhot, sprinkle with grated Parmesan.
Tortelloni in Cream and Mushroom Sauce

Tortelloni in Cream and Mushroom Sauce