“Try this ricotta-and-mushroom-filled tortellini with mushroom-and-lemon butter, pine nuts, pecorino and truffle oil.”– Marc Proença
- For the filling:
- 65 g onion, finely diced
- 5 g fresh thyme
- 10 g garlic, grated
- 100 g porcini mushrooms
- 100 g brown mushrooms
- 100 g button mushrooms
- 65 g butter
- 2 T white wine
- 2 T white wine vinegar
- sea salt and freshly ground black pepper, to taste
- 1⁄2 cup cream
- For the pasta:
- 200 g pasta flour
- 10 free-range medium egg yolks
- For the butter-and-mushroom emulsion:
- 1 t onion, finely diced
- 1 t garlic, finely minced
- 50 g button mushrooms, halved
- 80 g butter
- 2 T vegetable stock
- 1 T lemon juice
- salt, to taste
- pecorino, shaved, for serving
- pine nuts, for serving
- fried sage leaves, for serving
- 1 t truffle oil, for drizzling
1. To make the filling, sauté the onion, thyme, garlic and mushrooms in the butter.
2. Once the moisture has evaporated and the mushrooms start to brown, deglaze the pan with the wine and vinegar. Season to taste. Add the cream and reduce by a third. Remove from the heat, then chill.
3. To make the pasta, place the flour on a clean work surface and make a well in the centre. Place the egg yolks into the well and mix using a fork, slowly incorporating the flour from the edges.
4. Once a crumbly mixture has formed and the eggs have been incorporated, knead the dough for 10–15 minutes until completely smooth. Wrap in clingfilm and chill for 15–30 minutes.
5. To make the tortellini, roll out the dough and fold two- thirds down, then fold the bottom third over the top fold to make an envelope. Roll out once more, then repeat three times.
6. Roll the pasta dough using a pasta machine to your desired thickness. We use position 2 on our Mercato pasta roller. Cut out rounds of 8 x 8 cm.
7. Fill the centre of each round with 1 heaped t filling.
8. Spray with water and fold each circle into a half-moon shape. Make an indentation in the centre of the rounded edge using your thumb, then bring the two sides together to make the tortellini shape. Place on a floured tray or plate and chill until ready to cook.
9. To make the emulsion, sauté the onion, garlic and mushrooms in half the butter over a high heat for 1 minute, then add the stock, lemon juice and remaining butter. Season to taste.
10. Cook the pasta in salted boiling water in batches until al dente. Serve with the butter emulsion, pecorino, pine nuts and fried sage leaves. Drizzle with the truffle oil.
Photograph: Elsa Young