As much as I love making pasta, my huge Achilles heel had always been the stuffed variety. I’ve had way more raviolis explode on me than I feel comfortable admitting. But I knew within this mushroom series I’ve been working on I had to do some form of pasta, and since I’d already made a fettuccine/tagliatelle type of deal it was time to put the big girl panties on.
I spent hours watching online tutorials of how to properly fold tortellinis in preparation of this. But what’s cool is that tortellinis are actually shockingly easy to achieve! Between how simple they were and how delicious they were I legit almost cried tasting these. Don’t even get me started on the mushroom, thyme, balsamic, and red wine filling with just a bit of ricotta to give that creamy texture we know and love in our filled noodles. The recipe below feeds 2 for a main. 10/10 would tortellini again.
- Pasta dough (recipe below)
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1/2 lb shiitake/cremini/white button mushrooms, minced
- 2 tbsp dry red wine, I used carmenere
- 1 tsp balsamic
- 4 sprigs fresh thyme
- 2 tbsp ricotta
- 1/2 tsp salt for the filling, plus more for the pasta water
- 1/2 tsp pepper
- 1 stick butter
- 2 tbsp neutral oil
So you’ll want to make your filling ideally ahead of time, but the farthest you’ll want to push it is while your pasta dough is resting.
Heat your oil in a large sauté pan over medium-high heat. Add the shallot and garlic and saute until fragrant, about 1 to 2 minutes.
Add the mushrooms and cook until they release their juices, about 3 to 5 minutes. Add the red wine, balsamic, and half of the thyme. Cook to reduce the liquids until almost completely evaporated. Take off the heat and stir in the ricotta. Refrigerate until ready to use.
Get a salted pot of water boiling.
For assembly: Get either a biscuit cutter or drinking glass with a 2 inch diameter and cut circles out of your pasta sheets. in the center of each circle place about 1 tsp of filling. Wet the outer perimeter of the circles, then fold it to form a half moon. Make sure to press and seal the entire half moon, it has to be water tight or it’s no good. From there you’re going to take each of the end corners of the half moon and wrap them around your finger to bring them together. Again, make sure you’re sealing these end pieces nice and tight. Congrats, you shaped tortellini!
Boil them until they start to float in the water, about 2 to 4 minutes. Drain.
And finally the sauce! Melt the butter in a sauté pan over medium-high heat. We’re going to make a brown butter so let all the foam cook off. Once the butter is adequately browned toss the tortellinis in it and toss to coat. Remove from the heat and add the remaining thyme along with a pinch of salt and pepper. And as always, topping with parm is a good idea here.
- 2 cups all purpose flour or 00 if you can find it
- 3 eggs
- 1 tsp olive oil
- 1/2 tsp salt
- Maybe a splash of water
Start by getting your flour and salt mixed in a large bowl. Use your fist to form a well in the center of the flour. Add your eggs into the well whole along with the oil. Use a fork to beat them and gradually incorporate the flour into the well. Keep bringing it together like this until a dough starts to form. At that point start to knead by hand until you get a nice looking hunk of dough. Wrap the dough in plastic wrap or cover with a barely damp paper towel and allow to rest 30-45 minutes.
For this next part I can’t recommend having a pasta roller enough. You can do this with a rolling pin, it just takes foreveeeeeeer.
Cut the dough into fourths. For this recipe I used a little over half of the dough. You can either double the filling recipe to use the whole thing or prep and freeze the remaining dough to your liking to use later.
Set your pasta roller to the widest setting possible. Roll one of your fourths through. Fold it in thirds on top of itself, rotate it 90 degrees, and roll it back through the widest setting again. Repeat this process 3 times. From here take the width setting from 1 up to 2. From here you only have to do a single pass, none of the folding stuff like earlier. Do this until you work your way up to either 6 or 7.
Boom, fresh pasta sheets.