Mushroom Tortellini with Prosciutto
Pasta and Pizza | European cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Mushroom Tortellini with Prosciutto
Ingredients
- Wheat Flour - 7.1 oz
- Chicken Egg - 1 piece
- Whole egg - 1 piece
- Dried Chinese mushrooms - 0.5 oz
- Fresh Mushrooms - 13.2 oz
- Shallot - 1 piece
- Sour Cream - 1.8 oz
- Butter - 3 tablespoons
- Carrot - 1 piece
- Onion - 2 pieces
- Dry White Wine - 8 fl oz
- Pitted olives - 1 can
- Herbs - 1 bunch
- Pork Blood - 3.5 oz
Step by Step guide
Step 1
Sift the flour into a bowl. Add the eggs, yolk, pour in 3 tablespoons of wine, and add salt. Mix the ingredients with a mixer. Add the juice of the herbs for coloring the dough. Knead the dough by hand for 2–3 minutes until it becomes elastic and smooth. Wrap the dough in plastic wrap and let it rest for 1 hour.
Step 2
Soak the dried mushrooms in a glass of warm water for 15 minutes. Clean the champignons and chop them very finely. Peel and dice the onion.
Step 3
Sauté the onion in butter until translucent, add the champignons, and season with salt and pepper. Fry the mushroom filling over medium heat until all the liquid evaporates. Let it cool and mix with finely chopped porcini mushrooms, sour cream, and chopped herbs.
Step 4
Roll out the dough into a thin sheet. Cut out circles with a diameter of 5 cm. Place 0.5 teaspoon of the mushroom filling in the center. Shape the tortellini.
Step 5
Boil the tortellini in a large pot of salted boiling water for 6–7 minutes.
Step 6
Slice the ham and carrot. Peel and dice the onion.
Step 7
Sauté the ham with the onion and carrot in butter. Pour in the wine, season with salt and pepper, and simmer for 8 minutes over low heat.
Step 8
Place the cooked tortellini on plates, drizzle with the ham sauce, and sprinkle with chopped olives.
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