Wholemeal Tortellini with Chanterelles Mushrooms
Source: https://www.meranermuehle.it/rcp_recipe/wholemeal-tortellini-with-chanterelles-mushrooms
Total time
60 Minutes
Baking/cooking time
5 Minutes
Rest time
30 Minutes
Ingredients
4 portions
| For the pasta | ||
| 200 | g | Durum wheat semolina bio |
| 100 | g | Wholemeal flour bio |
| 2 | eggs | |
| 5 | g | salt |
| For the filling | ||
| 20 | g | onion |
| 1 | garlic clove | |
| 20 | g | butter |
| 200 | g | chanterelles mushrooms |
| q.s. | salt and pepper | |
| 100 | ml | cream |
| 3 | parsley stems | |
| 20 | g | grated Parmesan cheese |
Preparation
- Mix all the ingredients for the pasta dough and leave to rest in the fridge for approx. 30 minutes.
- In the meantime, prepare the filling. Finely chop the onion and garlic, wash the Chanterelles then cut into small slices. Melt the butter in a frying pan and gently cook the onion, garlic and Chanterelles. Add the cream and season with salt and pepper. Gently cook for a further 1-2 minutes.
- Roll out the dough thinly, using a rolling pin or pasta machine. When the filling has cooled, add the chopped parsley and grated Parmesan cheese.
- Cut the rolled-out dough into squares of about 4 x 4 cm and place about 1 teaspoon of filling in the centre of each square. Working one square at a time, moisten the edges with water, fold it into a triangle, matching the sides and then join the two free ends...and you have tortellini!
- Cook the tortellini in boiling salted water for approx. 5 minutes and season with any remaining chanterelle sauce, melted butter and parmesan cheese.
In collaboration with @annalenashearthbeat
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