Tortelloni with porcini mushrooms are a delicious first course, made with a sheet of fresh pasta filled with porcini mushrooms, champignon mushrooms and Parmesan cheese. The soft, flavorful pasta melts in your mouth, while the creamy filling provides an explosion of flavor. This dish is perfect for a special dinner or an autumn lunch.
Knead the flour with the eggs, a pinch of salt and a spoonful of chopped parsley
Let the dough rest in a cool place for 30 minutes, and meanwhile clean all the mushrooms and slice them
Put them to brown in four tablespoons of oil together with the chopped onion and a clove of chopped garlic
Add salt and pepper and keep over high heat until everything is dry
Then mince the mushrooms together with the bread soaked in milk and squeezed dry, collecting the mixture in a bowl
Mix in the Parmesan, salt, pepper and a pinch of chopped parsley
Use the pasta machine to roll the dough into thin sheets
Cut them into 5-centimeter squares; place a spoonful of mushroom filling in the center of each one
Fold the dough into a triangle and, holding one end between your thumb and index finger, wrap it around that finger, closing it into a ring
When all the tortelloni are ready, boil them and drain them al dente
For the dressing, sauté the chopped shallot in butter, then add the cream, salt, pepper and the tortelloni
Toss them over high heat so they absorb the flavor
Rolling Pin
Pastry Cutter
Pan
Store the tortelloni in the refrigerator for up to 2 days.
Tortelloni with porcini mushrooms are a typical dish of Emilian cuisine.
Italia
| Energy (kcal) | 209.45 |
| Carbohydrates (g) | 15.63 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 12.49 |
| of which Saturates (g) | 7.45 |
| Protein (g) | 8.95 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.12 |
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