Fresh mushroom tortellini
- October 2016
- Serves 4; makes 40-48 tortellini
- Hands-on time 1 hour 30 min, plus up to 2 hours resting
Making fresh pasta is a labour of love, but this fresh tortellini recipe is so worth the effort. Made with a classic mushroom filling and a buttery sage sauce – it’s a dish that sums up autumn and is perfect for a dinner party with friends.
- Vegetarian recipes
- 45.1g (24.1g saturated)
- 71.5g (3.8g sugars)
The tortellini are also great with a tomato and mascarpone sauce or with a cream and bacon sauce.
Prepare the dough up to 24 hours ahead, wrap in cling film and keep in the fridge. Or freeze the fully prepared tortellini in a sealed container. Fully defrost, then boil as in the recipe.
Type 00 (or doppio zero) flour is a refined style of white flour from Italy. It’s good for making pasta because the dough it produces holds together well when worked and rolled. Plus the finished pasta won’t turn starchy when cooked. You can buy it from most large supermarkets.
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