Tortelloni Al Funghi

Preface:

1. Tortelloni are the “big brothers” of tortellini. They have a diameter of at least 3 – 4 cm and are usually filled with cheese or ricotta spinach. In my case modified into a ricotta and mushroom filling.

Pasta dough:

1. Place the durum wheat flour on the work surface. Make a well in the middle and add eggs, salt and oil. Then mix everything with a fork and always take some flour from the edge with you. This until everything is crumbly mixed up. Then knead with your hands. This is a bit exhausting at first because the mass is still very dry. So that everything can be kneaded better, simply wet your hands a little with cold water and continue kneading with it. But at most a total of 3 times. Then the dough should be a bit firm, but smooth and not sticky. Then wrap it into a ball in foil and let it rest for at least 30 minutes at room temperature. Nothing hurts longer.

Filling:

1. Peel the onion, first dice and then finely chop it. If necessary, brush off the mushrooms, cut them into small pieces and then chop them into small pieces. Cut the bacon into small cubes and also chop these through a little so that they match the onion and the mushrooms. Finely grate the Parmesan.
2. In a pan, first fry the bacon in 1 tablespoon of oil, then add the onions and let them become translucent. Then add the finely chopped mushrooms and sweat at medium temperature until the liquid they have formed has evaporated. Then pour everything into a bowl and let it cool down. When it is cold, mix with the ricotta and Parmesan and season with pepper and salt (be careful with the bacon). Keep ready.

Sauce:

1. Pour 500 ml of boiling water over the dried porcini mushrooms and let them soak until the water is cold. Then lift the mushrooms out of the stock and cut them into small pieces. Save the stock for the sauce. Brush the mushrooms – if necessary – a little and cut into pieces that are not too small. Peel the onion and dice it. Wash, dry and finely chop parsley.
2. In a larger pan, fry the onions in the clarified butter until translucent. Then add porcini mushrooms and mushrooms, pepper and salt everything and sweat for 2 minutes. Then immediately deglaze with the mushroom stock and simmer gently over medium heat until the liquid has reduced by half. Then pour in the cream and let it simmer again a little. Finally stir in the ricotta, fold in the parsley and let it heat up briefly. It is advisable to prepare the sauce before the pasta and to warm it up before serving. That saves stress.

Completion of tortelloni:

1. Divide the dough into 5 small portions and only use one at a time. Wrap the dough you don’t need in foil over and over again. The smaller the portions, the better the dough is processed and does not dry out when making the individual tortelloni.

With noodle machine:

1. Flatten the portion a little, press lightly on both sides in a little pasta flour, knock off and at setting 0 pull it through the roller at least 7-8 times. After each cycle, fold the dough together and pull it through lengthways and crossways. Then pull through 1 x each from level 1 – 5 Spread out the resulting sheet of dough, cut out a strip 8 cm wide and divide it into 8 cm wide squares. Brush a little bit of water around the edge, put a lightly heaped teaspoon of the filling in the middle and fold the square into a triangle. Press the edge well, also moisten the left and right tips of the long side with water and press them together. Bend the point that is still upwards slightly outwards …. done. Process one dough portion at a time. Knead the leftover dough immediately, wrap it up and then use it at the end.
2. Bring enough well-salted water to the boil in a larger saucepan. When the tortelloni are in the water, bring it to the boil again briefly, then turn the heat down a little. It should no longer boil bubbly, but simmer gently. The fresh tortelloni have a cooking time of 3 – 4 minutes. If they are slightly dry, 4 – 5 minutes and dried (if you have prepared them a long time beforehand) 8 minutes. When they have risen to the surface, try one. They should no longer be hard, but still slightly firm to the bite.
3. When making without a machine, roll out the dough with a rolling pin, also in small portions 1.5 mm thick. Also, if possible, in an elongated path. Here, too, the smaller the amount of dough, the easier it is to work with. All further steps are carried out as already described.
4. The amount of ingredients for the dough and the filling made 28 tortelloni.
5. Test the sauce before serving, if it has thickened a little afterwards when it is heated, it can easily be brought to the desired consistency step by step with a little cold water.
6. Grated Parmesan cheese goes well as a topping ………. well then ……… have fun doing handicrafts …. ;-)) and good appetite.