Repeat with remaining dough. Add the fresh mushrooms and salt and pepper to taste and cook the mixture, stirring, until it is dry. 2 small shallots, finely minced (about 1/4 cup), 3 medium cloves garlic, minced (about 1 tablespoon), Kosher salt and freshly ground black pepper, 3/4 ounces grated Parmesan cheese (approximately 1/2 cup loosely packed) plus more for serving. Learn more on our Terms of Use page. Tortellini can be frozen and transferred to a zipper-lock freezer bag for up to 2 weeks at this point. (Excess dough can be re-kneaded and rolled again for a higher yield.). Cover and chill until … Featured. Remove excess dough and cover with a kitchen towel to keep moist. Pick up both corners of semi-circle and bring them toward each other, working slowly to prevent dough from splitting. Working one section at a time, with remaining sections tightly wrapped in plastic, roll dough through machine until sheet is just under 1/16th of an inch thick (typically second-to-last setting). Niki is the Editor in Chief at Serious Eats and a graduate of the Institute of Culinary Education. Fold disk over into a semi-circle and, working from one edge and carefully pressing out any extra air, create a seal around the filling. Lay dough out on a lightly floured surface. See Also. Lightly moisten edges of disk with pastry brush dipped in water. Add red wine and Worcesterhire sauce. 2-inch cookie cutter, pastry brush, pasta machine. Homemade tortellini are delicate, flavorful showstoppers that also lend themselves well to cooking with a partner or group of friends. This one's filled with wild mushrooms and served on butternut squash, adding a full rich flavor, perfect for fall entertaining! Some HTML is OK: link, strong, em. Remove from heat and stir in Parmesan cheese. Bea Tollman’s “Best Dover Sole in London” With this recipe you can make around 45 ravioli, 2.5 inches in diameter, serving at least 4 people. First make the filling: Drain the dried mushrooms, reserving the soaking liquid, and mince. Cook tortellini in salted boiling water until tender, approximately 4 minutes. How about a whole cake's worth. Place mushrooms in the work bowl of a food processor. A perfect accompaniment for turkey, mashed potatoes, and stuffing. Add a rating: Comments can take a minute to appear—please be patient! Add mushrooms, garlic, and salt. Add white wine and cook for another 4 to 5 minutes until evaporated. Get these ingredients for curbside pickup or delivery! Drain, reserving 1 cup of pasta cooking water. Tuck one corner behind the other and press together. Return to pot, add olive oil or brown butter along with a splash of pasta water and cook over high heat, tossing constantly until sauce emulsifies and coats the tortellini, adding more pasta water as necessary. Transfer to a plate and spread into a thin layer. In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Transfer mixture to a food processor or blender and process until smooth. Pulse until chopped into pieces no larger than 1/4 inch, 8 to 10 short pulses. Keep it traditional with this sage and sausage dressing. Each sheet of dough should yield roughly 30 disks. Have you cooked this recipe? 3 oz pancetta, chopped 1 shallot, minced 1 garlic clove, minced 1/4 cup dry white wine 1/8 cup fresh lemon juice white pepper to taste 3 tablespoons heavy cream 2 tablespoons unsalted butter, cut into small cubes and kept cold 1 package of Buitoni’s Wild Mushroom Agnolotti Fresh parsley [Photograph: Vicky Wasik]. All products linked here have been independently selected by our editors.