Mushroom Tortellini.

Now you can make these incredible tasty little tortellini for you & your friends.


I love making these little mushroom Tortellini, they are just so beautiful to look at & easy to make once you get the hang of it.

Here is what you will need for the pasta dough.

200g ''00'' flour or plain flour 2 whole free range eggs 1tsp extra vergin olive oil 1/4 tsp sea salt

Mix all ingredients together & kneed for about 3 minutes until the dough feels silky smooth. The dough will fill a bit like play dough when ready. Not to dry not to wet just right. Wrap in plastic wrap & store in fridge for at least 30 minutes.

If the dough is dry or crumbly it is OK to add a little splash of milk or water this helps bring it back. This does happen time to time nothing to worry about.

Mushroom filling

150g chestnut mushrooms grated 2tbs olive oil 1 clove finely chopped garlic 1 finally chopped shallot 1/2 tsp freshly chopped thyme 1tbs cream cheese Few twists of fresh black pepper Pinch of salt to taste

Heat a saucepan to a medium high heat & cook off the mushrooms in the oil. After about 2 to 3 minutes add the shallot, garlic & thyme. Cook the mixture until the Mushrooms have cooked off all there moisture & start to lightly caramelise. Take off the heat & add your cheese & seasonings. Let the mixture cool down before filling your pasta. If the mix is hot it will ruin your pasta dough. Roll out your pasta on a lightly floured work surface with pasta machine, or with a rolling pin just bear in mind it has to be quite thin.

Start by rolling the pasta on the thickest setting on your pasta machine, each time the dough passes turn the gear down by 1 size & repeat the process.

Continue this until you reach about the 4th or 5th gear about the thickness of a coin.

Cut out your round shapes. I used a medium flowered cutter for the recipe above. Place a tea spoon of cold filling in the centre of your pasta cut out & brush half of the pasta cut out very lightly with water or egg wash. (I prefer egg wash) Fold it into a semi circle, press out as much air as possible, then join the right corner to the left making a kind of belly button shape.😉 When all done boil in boiling salted water for about 2-3 minutes. Enjoy with your favourite pasta sauces or in a lovely rich broth.