John Myers
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Tortellini with Mushroom and Chicken Filling
The perfect tortellini with mushroom and chicken filling recipe with a picture and simple step-by-step instructions.
For the pasta dough
- 125 g Wheat flour
- 55 g Durum wheat semolina
- 4 Egg yolk
- Protein
- 1 tbsp Olive oil
For the filling
- 500 g Mushrooms
- 1 shot White wine
- 1 small bunch Parsley
- 2 Shallots
- 3 tbsp Creme fraiche Cheese
- 60 g Chicken meat
- Sprigs of thyme
- Salt pepper
- For the dough, put all the ingredients together in a bowl and knead well. Then let it rest for half an hour.
- For the filling, finely dice the shallots and sweat them in olive oil, then add the finely chopped mushrooms and fry everything briefly. Now deglaze with white wine and let it boil down completely. Take everything out of the pan and puree with the rest in a blender to make a farce. Add salt and pepper to taste.
- Now just roll out the dough very thinly, cover with the mixture and shape into tortellini. Let the tortellini cook in boiling water for 2-3 minutes. In the meantime, let the butter brown slightly and sprinkle the tortellini with butter, Parmesan and a little chives.
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