John Myers
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Tortellinis with Mushroom Filling on Tomato-mango Sauce
The perfect tortellinis with mushroom filling on tomato-mango sauce recipe with a picture and simple step-by-step instructions.
Tortellinis dough (approx. 24 pieces):
- 80 g Flour
- 120 g Pasta semolina
- 2 Eggs
- 2 Pinches Salt
- Pasta semolina to roll out
- Some egg white to brush the edges (remove from the egg for the filling)
Tortellinis filling:
- 250 g Mushrooms brown
- 50 g Bacon
- 1 small Onion
- 2 tbsp Creme fraiche Cheese
- 1 Egg yolk (egg white see tortellinis)
- 3 Stems Flat leaf parsley
Sugo:
- 450 g Cherry tomatoes
- 1,5 size Onion
- 3 Garlic cloves
- 1,5 Fresh hot peppers
- 150 g Fresh mango
- 3 tbsp Tomato paste
- 1 tbsp Sugar
- Pepper salt
- 4 tbsp Chili oil
- 1,5 tbsp Freshly chopped oregano
- 1,5 tbsp Freshly chopped thyme
- 1,5 cups Water – not a broth
- 3 tbsp Butter or clarified butter
- 1 tbsp Freshly chopped rosemary
Tortellinis – batter:
- Knead all ingredients together and wrap in cling film and leave to rest in the refrigerator for at least 1 hour.
Tortellinis – filling:
- Cut the mushrooms very small (approx. 5 mm). Chop the bacon and then chop it. Peel and finely chop the onions. Finely chop the parsley.
- Fry the bacon in a pan without any additional fat. Fry the onions and mushrooms in the leaked fat, season with pepper and salt and stew them in the mushroom’s own liquid. Do not add any more liquid, but stir in the crème fraîche. Remove from heat and let cool down a little.
- Then stir the egg yolks and parsley into the cooled mass and fill the tortellinis as follows.
Tortellinis – Completion:
- Roll out the dough thinly (either with the pasta machine or with the rolling pin) on some pasta semolina. Cut out round sheets of dough with a ring (diameter approx. 9 cm). Put teaspoon-sized heaps of the filling in the middle. Brush half of the edge with egg white and fold half over the other (half moon). Press the edge firmly on. Fold up the semicircular edge and join both side ends (see photo). Place the tortellinis on a plate sprinkled with pasta and leave to dry a little until the sauce is ready.
Sugo:
- Quarter cherry tomatoes and halve the quarters 1 more time. Peel and roughly dice the onion. Peel the garlic cloves, cut into slices and roughly chop. Core, halve and cut the pepperoni into fine strips. Peel the mango and cut into cubes the same size as the tomatoes.
- Fry the onion, garlic and hot peppers in chilli oil. Add tomatoes and mango, stir and let simmer a little. First add half of the water. Stir in tomato paste, pepper, salt and sugar and simmer for another 2 – 3 minutes. Sprinkle in the chopped herbs and add the rest of the water if necessary. The sugo must not be mushy, but also not too runny. Turn off the stove, but leave the pot on the plate to keep it warm.
Finish:
- Cook the tortellinis in boiling salted water. When they level up, they are done. This takes about 2 minutes. Take out and drain well.
- Brown the butter in a pan and roast the chopped rosemary in it. Then toss the tortellinis in it and heat a little again.
- First put the sauce in a deep plate and arrange the tortellinis on top. Decorate with a little basil.
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