Tortelloni In Mushroom-Parmesan Broth
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 large
Egg2 tbsps
Extra-Virgin Olive Oil280 g
Mixed Wild Mushrooms3 cup
Ricotta Cheese (fresh)1 cup
Parsley (chopped fresh)1 cup
Grated Parmesan Cheese1 large
Egg Yolk2 stalks
Celery (roughly chopped)1 large
Parmesan Cheese (piece rind)3 sprigs
Thyme1 tsp
Black PeppercornDirections:
1
Make the pasta dough: Pulse the flour once or twice in a food processor
2
Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds
3
Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball
4
Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes
5
(The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling
6
) Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps
7
Heat the olive oil in a large skillet over medium heat
8
Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes
9
Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes
10
Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg
11
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
12
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
13
Strain through a fine-mesh sieve into a clean pot and season with salt; set aside
14
Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces
15
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
16
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
17
Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares
18
Place a heaping teaspoonful of filling in the center of each square
19
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
20
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
21
Transfer to a well-floured baking sheet as you go
22
Repeat to form the remaining tortelloni
23
Bring a large pot of salted water to a boil
24
Bring the prepared mushroom broth to a simmer
25
Add the tortelloni to the boiling water
26
After they float to the top, cook until al dente, 3 to 4 more minutes
27
Divide the mushroom broth among 6 bowls
28
Drain the tortelloni in a colander, then divide among the bowls
29
Top with chopped chives and parsley
30
Photograph by David Malosh