Tortellini with creamy mushroom filling

Ingredients

For the Pasta Dough

• 300 g (about 2 cups) all-purpose flour

• 3 large eggs

• 1 pinch of salt

• A drizzle of olive oil (optional)

For the Mushroom Filling

• 300 g mushrooms (cremini, porcini, or a mix), finely chopped

• 1 small shallot, minced

• 2 tbsp olive oil or butter

• 2 tbsp ricotta cheese

• 2 tbsp grated Parmesan cheese

• A few sprigs of fresh thyme (or ½ tsp dried thyme)

• Salt and black pepper to taste

To Serve

• Butter and fresh sage leaves (classic)

• OR a light cream sauce / drizzle of olive oil and Parmesan

Step 1: Make the Pasta Dough

1. On a clean surface, mound the flour and make a well in the center.

2. Crack the eggs into the well, add a pinch of salt, and start mixing with a fork, slowly incorporating the flour.

3. Once it starts coming together, knead with your hands for about 8–10 minutes until smooth and elastic.

4. Wrap in cling film and let it rest for 30 minutes at room temperature.

Step 2: Prepare the Mushroom Filling

1. Heat olive oil (or butter) in a pan over medium heat.

2. Add the shallot and cook until soft.

3. Toss in the chopped mushrooms and thyme. Cook until all liquid has evaporated and the mushrooms are golden.

4. Let cool slightly, then stir in ricotta and Parmesan. Season with salt and pepper.

5. Blend briefly in a food processor if you want a smoother texture.

Step 3: Roll Out the Pasta

1. Cut the rested dough into 4 pieces. Work with one piece at a time, keeping the others wrapped.

2. Roll out using a pasta machine (or rolling pin) until thin and almost translucent.

3. Cut into 6–7 cm (about 2.5 inch) squares.

Step 4: Shape the Tortellini

1. Place a small teaspoon of filling in the center of each square.

2. Fold into a triangle, pressing the edges to seal.

3. Wrap the two corners around your finger and pinch to form the tortellini shape.

(Don’t worry if they’re not perfect — rustic pasta is just as delicious!)

Step 5: Cook and Serve

1. Bring a large pot of salted water to a gentle boil.

2. Cook tortellini in batches for 3–4 minutes, until they float.

3. Toss with melted butter and fresh sage, or your sauce of choice.

4. Finish with extra Parmesan and a crack of black pepper.

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Final Thoughts

Handmade tortellini is more than just food — it’s a ritual. Each little parcel holds the care you’ve put into it, and the first bite makes every fold worth it. This mushroom-filled version is earthy, rich, and deeply satisfying, a dish that’s perfect for sharing with someone special.