| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 1 hr 45 min |
| Yield: | 6 servings |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 3 tablespoons extra-virgin olive oil
- 10 ounces mixed wild mushrooms
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 3/4 cup fresh ricotta cheese
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh parsley
- 1/4 cup grated parmesan cheese
- 1 large egg yolk
- Pinch of freshly grated nutmeg
- 3/4 cup dried porcini mushrooms (about 3/4 ounce), rinsed
- 1 onion, quartered
- 1 carrot, roughly chopped
- 2 stalks celery, roughly chopped
- 1 large piece parmesan cheese rind
- 5 sprigs parsley, plus chopped leaves for topping
- 3 sprigs thyme
- 1 teaspoon black peppercorns
- Kosher salt
- 1 wide strip of lemon zest
- Chopped fresh chives, for topping
Instructions
- Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds. Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
- Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg.
- Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1 1/2 hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside.
- Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands. Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about 1/8 inch thick. Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares. Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling. Bring the 2 opposite points of the triangle together around your finger to form a ring; lightly moisten and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni.
- Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 434 |
| Total Fat | 22 g |
| Saturated Fat | 7 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 117 mg |
| Sodium | 511 mg |
Reviews
This was quite delicious. I didn’t have a food processor, so I used a bread machine to make my pasta dough. Everything turned out quite well. I’m saving this recipe for another time. My only question was: “what is a large piece of parmesan rind?” I had to use bits and pieces so I had to guess.
So I cheated. I used Trader Joe’s mushroom and truffle ravioli (which is really good) but I did make the broth exactly as instructed. I’ll be honest and tell you that the smell of mushroom, while it was cooking, kind of made me sick and I wasn’t really looking forward to eating it. But I sucked it up and dove in and I’m glad I did. Yum!