Mushroom Tortelloni


Mushroom Tortelloni


As you know i’m a big fan of pasta.

Here is a simple recipe to follow that has great flavors while not being overwhelming.

Easy. Simple. Done.

Fire it up!!!

Chef Eric’s Mushroom Tortelloni – Vegetarian

Makes approx. 36 pieces – serves 4

Tortelloni are very similar to tortellini – just a bit bigger in size!


For the pasta dough:

  • 1 pound all-purpose flour (about 3 ¾ cups), plus more for dusting
  • 5 large eggs
  • 3 to 4 tablespoons extra-virgin olive oil Kosher salt Semolina or dried polenta, for dusting the baking sheet

For the Filling:

  • 2 c sheep’s milk ricotta cheese
  • 1 c diced taleggio cheese
  • 3 large eggs
  • ½  c grated Parmigiano-Reggiano cheese
  • ¼  c chopped fresh parsley Kosher salt
    3 egg whites – lightly whisked (for sealing tortelloni)

For the Sauce:

  • 2c chicken stock
  • 1c mushroom stock – sub in vegetable stock if mushroom stock is not available
  • 1lb enoki mushrooms, cut off woody ends
  • 1lb Maitake mushrooms, julienned
  • 1 lb sugar snap peas, ends and strings removed then julienned


Method: Dough

1. Mound the flour on a large cutting board and make a wide well in the middle.

2. Add the eggs and olive oil and season with salt.

3. Beat the eggs with a fork, and then use the fork to break the wall of the well and incorporate the flour into the eggs.

4. Gather the dough into a ball. Knead the dough.

5. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again. Continue kneading until the dough is smooth 10 to 15 minutes.

6. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature.

7. Mix the filling. Mix the ricotta, taleggio, eggs, Parmigiano and parsley in a bowl and season with salt.

8. Transfer the filling to a large pastry bag and refrigerate for one hour.

9. Cut the dough in half (reserving half for another use or it can be frozen).

10. Cut the remaining piece into quarters and shape into rounds.

11. Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16″ thick. Transfer to a floured surface.

12. Using a 3″ cookie cutter, cut dough into circles. Pipe 1 rounded teaspoonful of filling into center of each circle. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with a bit more egg white to seal. Lighlty sprinkle semolina or dried polenta onto a rimmed baking sheet.

Tip:  Can be made 6 hours ahead. Cover and chill.


Method: Sauce

1. In a large pot, bring both stocks to a simmer.

2. Add in the tortelloni and cook for 6 minutes.  Once tortelloni are cooked, add in both mushrooms and snap peas and simmer for 2 minutes and serve.


Fire it up!

Chef Eric

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