Porcini mushroom tortelloni recipe
Homemade tortelloni with fresh porcini mushrooms and spinach. Super tasty and fresh. For seven years, this recipe has been served every year during mushroom season at the Naturhotel Outside in East Tyrol - guests simply can't get enough of it!
Equipment
- 1 pasta machine optional (also works without)
- 1 Food processor optional
- 1 piping bag optional
Ingredients
Pasta dough
- 300 g flour doubele-grained
- 200 g egg yolk organic
- 1 egg organic
- 1 tbsp olive oil organic
- pinch of salt
Porcini mushroom filling
- porcini mushrooms fresh
- spinach leaves fresh
- 1 onion
- 1 garlic
- sherry
- Parmesan cheese
- butter
- salt
- pepper
Instructions
Dough
- Mix the yolk, egg and salt and leave to stand for 15 minutes.
- Knead into a pasta dough with the flour and olive oil.
- Leave the dough to rest for 30 minutes and then roll out thinly using a pasta machine or rolling pin.
Filling
- Chop the onion and garlic and sauté in a pan
- Deglaze with sherry
- Add finely sliced porcini mushrooms and spinac
- Season with salt, pepper, parmesan and butter
Porcini mushroom tortelloni
- Cut the pastry into strips and spread the cooled porcini mushroom mixture on top using a piping bag.
- Then cut out the tortelloni and cook in salted water for a few minutes (you will know they are ready when they float to the top)
- Toss again in a pan with butter.