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Fresh Pasta

Mushroom Tortelloni

Homemade Mushroom Tortelloni: fresh pasta filled with sautéed mushrooms and Parmigiano, tossed in sage butter.
Recipe Mushroom Tortelloni
  • Difficulty Medium
  • Preparation 1 hour
  • Servings for 4 people

Who hasn’t dreamed of serving a dish that combines the tradition of fresh pasta with mushrooms with a velvety, fragrant filling? This mushroom tortelloni recipe is the perfect answer if you’re looking for a refined first course, ideal for an elegant dinner or for surprising your family at Sunday lunch. With a few wholesome ingredients and lots of passion, you’ll learn how to make stuffed mushroom tortelloni by cooking together, sharing the pleasure of rolling out the thin pasta sheet and making golden half-moons that wrap a flavorful mushroom filling for tortelloni.

The secret of these homemade mushroom tortelloni is their simplicity: fresh mushrooms sautéed with garlic in a skillet, blended with Parmigiano and a touch of black pepper that brings out their flavor. The sauce, a delicate melted butter scented with sage, is designed to bring out all the character of the filling without masking its nuances. If you’re wondering how to cook mushroom tortelloni to get that wonderfully tender texture, all you need is a little boiling water and a bit of patience: the fresh pasta will color only slightly, ready to be wrapped in its buttery embrace.

Perfect as tortelloni for an elegant dinner or for an occasion that calls for a stuffed pasta for special occasions, they’re also the right choice for anyone who loves experimenting with first courses with fresh mushrooms. If you want to round out the menu with more tasty ideas, we also suggest trying Mushroom Tagliatelle, Tortellini with Cream, Ham and Mushrooms or a Mushroom and Cheese Savory Pie to tempt savory pie lovers too.

Curious to find out how to make tortelloni with mushroom cream and surprise everyone with a memorable course? Tie on your apron and let us guide you, because with this recipe every bite will be a journey through the authentic aromas and flavors of homemade pasta.

Ingredients for 4 people

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Method

  1. To make the Mushroom Tortelloni, first make the fresh pasta: mound the flour on a pastry board and make a well in the center, add the eggs and a pinch of salt and start kneading until you have a smooth, firm ball of dough. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
    Mushroom Tortelloni, step 1: making the fresh pasta dough
  2. Meanwhile, make the filling. Clean the mushrooms by trimming off the earthy base and wiping their surface with a dry cloth to remove any dirt, then dice them. In a nonstick skillet, sauté the garlic clove in a drizzle of extra virgin olive oil and, once it’s golden, add the diced mushrooms, season with salt and pepper and sauté them over high heat for about 10 minutes.
    Mushroom Tortelloni, step 2: sautéing the diced mushrooms
  3. Once the mushrooms are cooked, transfer them to a blender with the Parmigiano and breadcrumbs. Blend everything into a cream and finish with some chopped fresh parsley. Take the dough out of the fridge, divide it into several portions and roll it out thin with a pasta machine or a rolling pin. Place a teaspoon of filling about every 3 cm (1 1/4 inches) along the pasta sheet, then fold the sheet over on itself and cut out half-moons with the fluted pastry wheel; bring the ends of each half-moon together and pinch them to seal.
    Mushroom Tortelloni, step 3: blending the mushroom filling
    Mushroom Tortelloni, step 3: shaping the half-moon tortelloni
  4. Continue this way until you’ve used up the dough and filling, and transfer the tortelloni to a lightly floured tray. Bring a pot of lightly salted water to a boil and cook the tortelloni for about 5-7 minutes. Meanwhile, in a nonstick skillet, melt the butter for the sauce with the sage leaves to infuse it.
    Mushroom Tortelloni, step 4: cooking the tortelloni and the sage butter
  5. When the tortelloni are cooked, drain them straight into the skillet with the sauce and toss them over high heat for a few moments to coat them in flavor. At this point, turn off the heat, finish with freshly ground black pepper and plate. Your Mushroom Tortelloni are ready to enjoy. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you like, you can enrich the filling of the Mushroom Tortelloni by adding grated pecorino, nutmeg, ricotta, or crumbled sausage browned in a skillet. The sauce we chose is quite simple so as not to mask the flavor of the filling, but if you like you can also make a sauce with cream, saffron and black pepper, which will bring out the flavor of this stuffed pasta.

Tips

The fresh pasta sheet should be quite thin, so it doesn’t stay tough after cooking and doesn’t overpower the flavor of the filling. If you use a pasta machine, roll it out gradually down to the thinnest setting, so it won’t tear. To keep the stuffed pasta from opening while it cooks, brush it with water just before folding it over, then press lightly with your fingers to make it stick, and finally run the fluted pastry wheel over it to finish sealing it.

Storage

Mushroom Tortelloni are best served as soon as they’re ready, but if you have leftovers, you can keep them in the fridge, in an airtight container, for 1 day. When you’re ready to eat them, reheat them in a skillet with a splash of water or a little butter to make the sauce creamy again.

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