Mushroom Tortellini in Mushroom Broth

Today is the second day of Blogging Marathon and I am posting under stuffed pastas. When I was searching for recipes, I was awed by the variety of stuffed pastas in Italian cuisine. Even the shape matters. Tortellini is smaller and can be either served with a sauce or broth where as tortelloni of the same shape is bigger and is not served with broth. And looking at all the shapes, I am tempted to try all of them. But for now I will stop with three as hubby is becoming restless with all my pasta experiments. For today’s recipe, I thought of making it for lunch and even prepared hubby for the same. If he wants pasta, he can come home for lunch but if he doesn’t want it, then he would have to have his lunch with friends in hotel. But all plans changed and I was forced to make rice. But still I served him the mushroom broth and he was all praises. Then I added a tortellini to the broth. Just like yesterday, he said that it was nice, but didn’t want another tortellini. HE ended up eating rice, gravy and curd.

Today the star ingredient of the recipe is mushroom. The tortellini pasta has a ricotta and mushroom stuffing and they are served along with a mushroom broth. These types of pastas are best served in clear soups or broths. Thick soup may not pair well with them. While I was reading some blogs, they suggested to cook the pastas separately and add it to the broth only during serving. But if smaller pasta with out stuffing is to be used, then they can be cooked in the broth itself. So I made the pasta, cooked them and while serving, I filled the bowl with broth and added the pastas. It was absolutely delicious. And it was a light meal too. Though there are a few ingredients in the broth, it was absolutely flavourful. But be aware, it is a lot of work. As I had the pasta dough in fridge, it made my job little easier. Making the pasta was real fun. Tortellini can be made with square or circle dough discs. As circle would produce more scraps, I opted for the square discs. While working on stuffing, keep all the other cut disc under a towel to prevent drying. And also place them on a generously floured area to avoid sticking. Fill them moderately. Too much filling will tear the skin.

Serves Two

Ingredients:

For The Mushroom Ricotta Filling:

Olive Oil-1 tbs

Button Mushroom-4-5

Onion-1

Ricotta Cheese-1/3 cup

Salt and Pepper to taste

For The Broth:

Olive Oil-1 tbs

Mushroom-4-5

Onion-1

Vegetable Stock (click on link for recipe)-3 cups

Chopped Spring Onion-3 tbs

Salt and Pepper to taste

Egg Free Pasta Dough (click on link for recipe)- 1/2 portion

Procedure:

For Filling:

Heat oil and add onions.

When they are translucent, add in finely chopped mushroom.

Add salt and pepper to taste and cook until the mushroom is tender.

Switch off lame and allow it to cool.

Add ricotta and mix well.

For The Broth:

Heat oil and add onion.

When translucent, add chopped mushrooms.

Saute until soft.

Add the stock, salt and pepper.

Bring to boil.

Once boiling, reduce flame and allow it to boil for 5 minutes for the flavour to develop.

Tortellini:

Generously dust the counter and roll the dough into a long disc.

Fold twice to form three layers.

Rotate it 90° and roll again into a rectangle.

Repeat folding and rolling twice more.

Now roll the dough into a thin long rectangle. Roll out in the same direction until the pasta is thin.

Now trim the edges and cut it into small squares measuring 1 1/2″ square.

Apply water along two edges.

Place some filling in the centre.

Fold the square so that it forms a rectangle. Press sides to seal.

Now bring two of the sides to the front and apply some water and press to seal.

Repeat this with all the squares.

Keep the other squares covered while working on one to avoid drying.

And place the finished pastas on a floured surface to prevent sticking.

Now bring a pot of water to boil.

Add the prepared pastas one by one and cook on medium flame for 3 minutes.

Once done, remove with a slotted spoon.

Pour broth into a serving bowl, place some pastas in it, garnish with spring onions and serve immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#55

Mushroom Tortellini in Mushroom Broth

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Ingredients

  

For The Mushroom Ricotta Filling

• Olive Oil-1 tbs
• Button Mushroom-4-5
• Onion-1
• Ricotta Cheese-1/3 cup
• Salt and Pepper to taste

For The Broth

• Olive Oil-1 tbs
• Mushroom-4-5
• Onion-1
• Vegetable Stock -3 cups click on link for recipe
• Chopped Spring Onion-3 tbs
• Salt and Pepper to taste
• Egg Free Pasta Dough - 1/2 portion click on link for recipe

Instructions

 

For Filling

• Heat oil and add onions.
• When they are translucent, add in finely chopped mushroom.
• Add salt and pepper to taste and cook until the mushroom is tender.
• Switch off lame and allow it to cool.
• Add ricotta and mix well.

For The Broth

• Heat oil and add onion.
• When translucent, add chopped mushrooms.
• Saute until soft.
• Add the stock, salt and pepper.
• Bring to boil.
• Once boiling, reduce flame and allow it to boil for 5 minutes for the flavour to develop.

Tortellini

• Generously dust the counter and roll the dough into a long disc.
• Fold twice to form three layers.
• Rotate it 90° and roll again into a rectangle.
• Repeat folding and rolling twice more.
• Now roll the dough into a thin long rectangle. Roll out in the same direction until the pasta is thin.
• Now trim the edges and cut it into small squares measuring 1 1/2" square.
• Apply water along two edges.
• Place some filling in the centre.
• Fold the square so that it forms a rectangle. Press sides to seal.
• Now bring two of the sides to the front and apply some water and press to seal.
• Repeat this with all the squares.
• Keep the other squares covered while working on one to avoid drying.
• And place the finished pastas on a floured surface to prevent sticking.
• Now bring a pot of water to boil.
• Add the prepared pastas one by one and cook on medium flame for 3 minutes.
• Once done, remove with a slotted spoon.
• Pour broth into a serving bowl, place some pastas in it, garnish with spring onions and serve immediately.