RECIPE - Tortelli with Mushrooms & Chives 2020-03-24, 5)20 PM

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Tortelli with Mushrooms &

Chives
Early Summer 2011

BY: LUCY WAVERMAN

April and May are when morel mushrooms begin

to emerge in Ontario. If not available, use cremini.
Use fresh pasta for this dish. Dumpling skins and
other pasta substitutes are not big enough to hold
the egg yolk. The number of sheets you will need
depends on their size. Cut any leftovers into
noodles and use for another pasta dish. The
mushrooms can be chopped in a food processor.

FILLING
2 tbsp (25 mL) olive oil
¼ cup (50 mL) finely chopped onion
2 cups (500 mL) finely chopped morel mushrooms, about 6 oz
(175 g)
⅓ cup (75 mL) ricotta
¼ cup (50 mL) grated Parmesan
Salt and freshly ground pepper
1 tbsp (15 mL) chopped parsley
2 tbsp (25 mL) chopped chives

TORTELLI
4 sheets fresh pasta
4 large egg yolks
1 egg beaten with a pinch of salt
½ cup (125 mL) unsalted butter
12 sage leaves
1 tbsp (15 mL) lemon juice
¼ cup (50 mL) grated Parmesan

1. Heat oil in a large frying pan over medium-high heat. Add

onions and mushrooms andsauté for 5 minutes or until juices are
nearly dry. Remove from heat and add ricotta and Parmesan and
mix together. Season with salt and pepper to taste and stir in
parsley and chives.

2. Place a sheet of pasta on the counter and, using a sharp knife

and a plate as a guide, cut a 6-inch (15-cm) round of pasta.
Repeat until you have 4 rounds.

3. Divide mushroom-ricotta mixture into 4 portions. Spoon each

portion, about ¼ cup(50-mL) filling for each, onto a round of
pasta, leaving a small border. Make a well in the centre of the
mixture and slip in an egg yolk. Brush edge of pasta with egg-salt
mixture and fold over to make a half-moon shape. Seal edges,
pressing out any air pockets.

4. Bring a large shallow pot of water to boil. Carefully add tortelli

and cook for 3 to 4 minutes, to make sure yolks remain runny.
Immediately remove from pan and place on serving plates.

5. While pasta is cooking, heat butter and sage together in a

small skillet over low heat for 2 minutes or until butter is hot and
melted. Add lemon juice and season with salt.

6. Place 1 tortello on each serving dish and drizzle with sauce.

Sprinkle with Parmesan and serve at once.

Serves 4

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RECIPE - Tortelli with Mushrooms & Chives 2020-03-24, 5)20 PM

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