Tortellini with mushrooms

Tortellini with mushrooms

1 h
Our homemade tortellini recipe combines rich flavours for an unforgettable dining experience. Filled with artichokes and cream cheese, each tortellini is bathed in a buttery chicken broth. This dish is perfect for a delightful dinner or impressing guests on special occasions.
https://www.arlafoods.co.uk/recipes/tortellini-with-mushrooms/

Instructions

Pasta dough
  • Pour flour onto the work surface and make a nest in the centre. Crack the eggs into the nest.
  • Whisk the egg mixture together with a fork. Gently fold the flour into the centre, whisking constantly with the fork. Knead together into a smooth dough.
  • Shape into a length and wrap in cling film. Let it rest for at least 30 minutes at room temperature.
Filling
  • Preheat the oven to 225 °C.
  • Peel Jerusalem artichokes. Divide the large artichokes. Place in an ovenproof dish and drizzle with half the oil. Roast in the middle of the oven for about 20–25 minutes until golden brown.
  • Finely chop the parsley and grate the cheese. Trim and slice the mushrooms, but save 2 mushrooms for serving.
  • Heat a frying pan with the remaining oil. Fry the mushrooms until they have a nice colour.
  • Put the Jerusalem artichokes and mushrooms in a food processor and blend roughly.
  • Transfer the mixture to a bowl and mix in half of the cream cheese, half of the grated cheese, and half of the parsley. Season with salt and freshly ground black pepper. Place the filling in a piping bag.
Tortellini
  • Roll out the pasta dough with a pasta machine.
  • Fold the dough a few times and roll it to ​​setting number 6 on the pasta machine.
  • Cut out circles with a cutting ring in the desired size. The dough that is left over around the edges can just be rolled out again.
  • Pipe the filling in the centre (about 1 teaspoon) and brush the edges with a little water. Then, fold into a ​​crescent shape and make sure to press out all the air. Fold the ends together and press down.
  • Bring the chicken broth to a boil and reduce to a simmer.
  • Bring salted water to the boil for the pasta. Cook the pasta for 2–3 minutes. Then, remove them with a slotted spoon.
  • Pour 100-200 ml of chicken broth and 100 ml of the pasta water into a frying pan. Bring to a boil, and add the tortellini and 1 tablespoon butter. Let it simmer for a few minutes.
  • Bring the remaining broth to a boil. Mix in 1 tablespoon butter. Season with salt.
  • Thinly slice the saved mushrooms, preferably with a mandoline.
  • Place the pasta on deep plates, add a few spoonfuls of the buttered broth, and top with grated cheese, finely chopped parsley, and sliced mushrooms.
Enjoy!

FAQ: Questions about tortellini with mushrooms

Allow us to answer some of the most burning questions to guide you as you make this delicious dish.

Can I make tortellini without a pasta machine?
Yes, you can prepare tortellini dough without a pasta machine. Use a rolling pin to flatten the dough on a surface dusted with flour until it is nearly see-through. This task takes patience and effort, as hand-rolling to the right thinness is more demanding than using a machine. As you roll the dough by hand, strive for a uniform thickness so that the pasta cooks evenly. If it starts to stick, lightly dust it with more flour. Once rolled out, you can cut and fill your tortellini following the recipe.
How should I store leftover homemade tortellini?
For fresh tortellini leftovers, put them in an airtight container and store them in the fridge. They will be good for two days. If you have made tortellini but have not cooked them, freeze them flat on a tray before transferring them to a freezer bag and popping them into the freezer.

Ingredients

Pasta dough
Durum wheat flour
300 ml
Eggs
2
Egg yolk
1
Filling
Jerusalem artichokes
200 g
Rapeseed oil, for baking and frying
2 tbsp
Fresh parsley
1 pot
Havarti cheese
60 g
Mushrooms
100 g
Cream cheese
150 g
Salt and black pepper
Chicken broth
Chicken broth
500 ml
Arla® LactoFREE Slightly Salted Spreadable Arla® LactoFREE Slightly Salted Spreadable
2 tbsp

Tips: Making delicious tortellini with mushrooms

Explore our helpful tips for making tortellini with mushrooms. Learn how to prepare the dish in advance and handle the pasta dough properly.

Prepare ahead of time

To save time, you can make the pasta dough for the tortellini in advance. Just knead the dough until it is smooth, wrap it in cling film to prevent it from drying out, and refrigerate it. This keeps the dough elastic and ready for shaping into tortellini later. If you want to get ahead, you can also shape and freeze the tortellini for 2–3 months. When you are ready to eat them, boil straight from frozen, adding a minute or two to the cooking time.

Sealing the tortellini

To keep your tortellini in shape and the filling secure while cooking, seal them with care. Start by dabbing the edges of the pasta with water or egg white, using a pastry brush. Then, fold the dough over the filling to create a semicircle, pressing the edges firmly together to release any air. This step is key to stopping the tortellini from bursting in the boil. Pinch the edges tightly, then bring the corners together, folding one behind the other for the traditional tortellini shape.

Kneading the dough properly

Knead the dough until it is smooth and elastic. This usually takes about 10 minutes of consistent kneading. If the dough feels too sticky, sprinkle a bit more flour. If it is too dry, add a few drops of water.

Make homemade tortellini with mushrooms

Try a delicious batch of homemade tortellini with mushrooms. Tortellini is an Italian pasta dish known for bringing people together – both in the kitchen when making it and at the dinner table when enjoying it. Invite kids or adults into the kitchen and start making and shaping the pasta dough. In our recipe, the tortellini are filled with mushrooms, artichokes, and a mix of creamy cheeses.

Are you looking for more interesting tortellini recipes? Try our classic tortellini, lobster tortellini, or tortellini with cheese sauce.

Earthy and umami notes from artichokes and mushrooms

These tortellini are generously filled with a rich combination of roasted artichokes and sautéed mushrooms. The roasting enhances the artichokes' natural nuttiness and subtle sweetness, perfectly complementing the umami richness of sautéed mushrooms. These mushrooms take on a delightfully meaty texture, adding a savoury note to the filling.

Creamy and tangy with Havarti and cream cheese

The tortellini with mushrooms not only impress with their taste but also their texture, featuring two types of cheeses that impart a smooth, creamy consistency to the dish. Havarti has a mild buttery flavour that complements rather than dominates, providing a rich backdrop that pairs seamlessly with the cream cheese. The tanginess of the cream cheese adds a refreshing twist, balancing the richness of the mushrooms and artichokes with a subtle hint of freshness.

Enveloped in a rich, buttery chicken broth

Serve the mushroom tortellini nestled in a rich chicken broth made with butter. The chicken broth is reduced to enhance its flavours and offers a deep, comforting base. Pour it over the tortellini and see how the broth envelops the filled pasta with a silky-smooth finish. The combination of butter and broth creates a sauce that is surprisingly light, perfectly balancing the flavourful filling of the tortellini.

Add your own touch

While our recipe for tortellini with mushrooms offers a good starting place, do not shy away from adding your own personal touch. You can experiment with different mushrooms such as shiitake, cremini, and portobello. Shiitake mushrooms impart a deep, smoky, umami taste, while cremini offers a subtler, nutty flavour and portobello adds a bold and meaty richness. Choose between the different types or mix them to create a dish with a rich and nuanced blend of tastes and textures.

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