Mushroom-Tortelli-with-Parsley-Sauce

Makes 6 to 8 servings

Use whichever mushrooms you prefer for this dish. Experiment with different varieties to see how they change the flavor profile of the dish.

Ingredients

Mushroom Stuffing

  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 shallot, minced
  • 2 lb mixed wild mushrooms, cleaned and cut into large dice
  • Kosher salt and freshly ground black pepper, as needed
  • 3 tablespoons plain dry bread crumbs, or as needed
  • 1 lb Pasta Sheets
  • Flour, as needed
  • Egg wash: 1 large egg blended with 1 tablespoon water
  • 4 oz (1/2 cup) unsalted butter
  • 2 garlic cloves, smashed
  • 1/2 cup chopped flat-leaf parsley

Directions

  1. Heat the oil in a large sauté pan over medium heat. Add the garlic and the shallot and cook, stirring frequently, until the shallot is tender, about 3 minutes. Add the mushrooms, season with salt, and quickly sauté until the mushrooms are tender and all the moisture has evaporated, 5 to 6 minutes. Remove and discard the garlic clove.
  2. Spread the mushrooms out on a tray to cool for at least 30 minutes. Mince the mushrooms very finely with a knife or food processor. Season with salt and pepper and add enough of the bread crumbs to hold the stuffing together. Set aside.
  3. Lay one pasta sheet flat on a lightly floured work surface. Using a pastry brush, lightly wet one side of the dough with some of the egg wash. Spoon the filling in 1-teaspoon mounds onto half of the wet side of the dough. There should be about 2 inches between the mounds so that you can cut individual tortelli. Fold the sheet in half lengthwise to cover the filling. Press the pasta sheet together to seal the edges well around the filling and press out any air. Using a fluted cutter, cut individual tortelli into squares. As you cut out the tortelli, place them on a plate or baking sheet sprinkled with a little flour to keep them from sticking
  4. Melt the butter in a small pan over medium-low heat. Add the garlic cloves and cook slowly until the garlic is golden brown and aromatic, about 2 minutes. Remove and discard the garlic cloves and set the butter aside to cool slightly.
  5. Bring a large pot of salted water to a boil over high heat. Add the tortelli all at once and stir a few times to separate the pasta and submerge the pieces. Cook, uncovered, at a gentle boil until the pasta is almost cooked, 4 to 5 minutes Reserve a few ladlefuls of the pasta cooking water for finishing the sauce (you will need about 1/2 cup).
  6. Drain the tortelli in a colander. Shake well to remove excess water. Pour the drained tortelli into a large heated serving bowl. Add the garlic-scented butter, the parsley, and about 1/4 cup of the reserved pasta cooking water. Gently roll or toss the tortelli in the butter sauce. The butter should emulsify with the water to create a creamy consistency. Add a bit more of the pasta water if it appears oily. Serve at once.

CIA FOODIES

Mushroom Tortelli with Parsley Sauce

Mushroom-Tortelli-with-Parsley-Sauce
Makes 6 to 8 servings Use whichever mushrooms you prefer for this dish. Experiment with different varieties to see how they change the flavor profile of the dish.

Ingredients

Mushroom Stuffing
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove
  • 1 shallot, minced
  • 2 lb mixed wild mushrooms, cleaned and cut into large dice
  • Kosher salt and freshly ground black pepper, as needed
  • 3 tablespoons plain dry bread crumbs, or as needed
  • 1 lb Pasta Sheets
  • Flour, as needed
  • Egg wash: 1 large egg blended with 1 tablespoon water
  • 4 oz (1/2 cup) unsalted butter
  • 2 garlic cloves, smashed
  • 1/2 cup chopped flat-leaf parsley

Directions

  1. Heat the oil in a large sauté pan over medium heat. Add the garlic and the shallot and cook, stirring frequently, until the shallot is tender, about 3 minutes. Add the mushrooms, season with salt, and quickly sauté until the mushrooms are tender and all the moisture has evaporated, 5 to 6 minutes. Remove and discard the garlic clove.
  2. Spread the mushrooms out on a tray to cool for at least 30 minutes. Mince the mushrooms very finely with a knife or food processor. Season with salt and pepper and add enough of the bread crumbs to hold the stuffing together. Set aside.
  3. Lay one pasta sheet flat on a lightly floured work surface. Using a pastry brush, lightly wet one side of the dough with some of the egg wash. Spoon the filling in 1-teaspoon mounds onto half of the wet side of the dough. There should be about 2 inches between the mounds so that you can cut individual tortelli. Fold the sheet in half lengthwise to cover the filling. Press the pasta sheet together to seal the edges well around the filling and press out any air. Using a fluted cutter, cut individual tortelli into squares. As you cut out the tortelli, place them on a plate or baking sheet sprinkled with a little flour to keep them from sticking
  4. Melt the butter in a small pan over medium-low heat. Add the garlic cloves and cook slowly until the garlic is golden brown and aromatic, about 2 minutes. Remove and discard the garlic cloves and set the butter aside to cool slightly.
  5. Bring a large pot of salted water to a boil over high heat. Add the tortelli all at once and stir a few times to separate the pasta and submerge the pieces. Cook, uncovered, at a gentle boil until the pasta is almost cooked, 4 to 5 minutes Reserve a few ladlefuls of the pasta cooking water for finishing the sauce (you will need about 1/2 cup).
  6. Drain the tortelli in a colander. Shake well to remove excess water. Pour the drained tortelli into a large heated serving bowl. Add the garlic-scented butter, the parsley, and about 1/4 cup of the reserved pasta cooking water. Gently roll or toss the tortelli in the butter sauce. The butter should emulsify with the water to create a creamy consistency. Add a bit more of the pasta water if it appears oily. Serve at once.

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