MUSHROOM AND RICOTTA TORTELLINI

Mushroom and Ricotta Tortellini image

Provided by ELFoodieLife

Time 40m

Yield Serves 2

Number Of Ingredients 24

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150g Pasta Flour
2 Eggs
6 Basil Leaves (Finely Chopped)
1 Eggs Whisked (To help the pasta stick together)
150g Pasta Flour
2 Eggs
6 Basil Leaves (Finely Chopped)
1 Eggs Whisked (To help the pasta stick together)
200g Mushrooms (I used Chestnut)
2tbs Ricotta
Salt 'n' Pepper
150g Pasta Flour
2 Eggs
6 Basil Leaves (Finely Chopped)
1 Eggs Whisked (To help the pasta stick together)
200g Mushrooms (I used Chestnut)
2tbs Ricotta
Salt 'n' Pepper
6 Basil Leaves (Chopped)
3 Tbs Butter
1 Tbs Olive Oil
30g Peas
1 Garlic Clove (Chopped)
Crushed Hazelnuts

Steps:

Make your flour by combining the flour and eggs. You do this by putting the flour on a kitchen surface and make a well in the centre. Whisk your eggs and pour them into the centre. Knead the mixture until well combined and a lovely yellow colour.
Finely chop your mushrooms and fry in a frying pan with oil over medium heat. Once lovely and brown, stir in the ricotta and season and leave to one side to cool.
Now, back to the pasta. Using the pasta machine, roll out the pasta to the thinnest setting and use a round cutter to cut circles in the pasta.
Now spoon a small amount (around 1/2tsp) of the mushroom mixture into the centre of the pasta. Pick up the pasta and use your finger to wet the edge of the pasta with egg wash. Next, fold in half and pinch the pasta together. Now for the last move. Fold the pasta in half again and pinch the two ends together.
Place a large pan of water over a high heat and bring to the boil
Whilst that is coming up to temperature, add the olive oil and butter to a clean frying pan over medium heat. Then add the peas and garlic and continue to cook. Add the basil towards the end.
Gently place the tortellini into the boiling water and cook for 3-4 minutes. Once cooked, add to the butter sauce and coat. Serve and ENJOY!