Mushroom Tortellini

Mushroom Tortellini


Yield: 2 servings


For the pasta dough:

– 1 cup flour + extra for rolling and dusting

– ½ tsp salt

– 2 eggs

For the creamy mushroom filling:

– 1 tbsp butter or margarine

– 2 cloves garlic (1 tsp), minced ½ onion, minced

– 1 ½ cup chopped mushroom

– 1 tbsp cream cheese

– 1 tbsp heavy whipping cream

– 1 tbsp flour


1. In a large bowl, add the flour and salt, then create a well with a spoon in the middle of the flour

2. Add the two eggs in the well, then use a fork to slowly incorporate the flour with the eggs. Whisk until the dough has mostly come together.

3. Transfer the dough to a lightly floured surface and knead until the dough comes together and doesn’t have any dry patches.

4. Wrap the dough in plastic wrap and set aside for 20 minutes. (the dough will dry out if left out in the open)

5. In a large saucepan, add the butter/margarine and garlic, then saute for 20 seconds Add in the chopped onion and stir, then cook on medium heat for one minute

6. Add the chopped mushrooms, followed by the cream cheese and heavy cream

7. After the mushrooms have released the liquid, add in the flour and mix everything together until the mixture has thickened in consistency.

8. Remove from the flame and allow to cool slightly before adding it to the pasta

9. After the pasta has been rested, cut out half of the dough, and leave the other half in the plastic wrap (to prevent it from drying out)

10. Roll out the dough on a lightly floured surface and cut into 1 ½ inch squares (size depends on preference! You could make the squares larger or smaller depending on you)

11. Fill a small bowl with water and set to the side To shape the pasta, take one of the squares and place a small spoonful of the filling on the center (make sure not to overfill) Use your fingers to add a small amount of water to the edges of the square, then fold the top right corner to the bottom left one (should form a triangle) press the edges together tightly to prevent the filling from seeping through

12. Take the long flat edge of the triangle, push the filling down slightly, then fold it over itself. Finally, take the two side corners of the triangle and press them together firmly Repeat this process with each of the pieces of dough

13. Add the uncooked tortellini to a pot of salted, boiling water. Cook for 9 minutes, or until al dente

14. Drain out the water and serve the tortellini with sauce of your choice! Enjoy 🙂

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