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.

 

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.

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.