All calculated by nature. Nothing is random!
A few days ago I was overwhelmed by an irrepressible desire for filled pasta, I decided on tortelloni filled with fresh chanterelles. It’s autumn again soon. Are you just as looking forward to autumn with its explosions of flavors? The colors are becoming more and more subtle and I am always amazed by the majestic changes in nature that this season brings with it. Autumn gives us unique colors. Even the sunsets have another more intense color. The leaves are a thousand colorful shades and the fruits are loaded with vitamins to stock up for the winter. i love this life
Chanterelles: wavy and irregular cap, firm and fibrous white flesh. These are mushrooms used in the kitchen in numerous notable recipes. However, in their ideal cooking, they are fried in a pan with garlic, oil, chili, and parsley. In this way, the beautiful, fresh and tender mushrooms are not drowned in a thick cream sauce, but retain their dreamlike, unique taste, unadulterated and absolutely natural to enjoy.
if you like our tortelloni stuffed with chanterelles, you might also be interested in these dishes:
- Zoodles with fresh chanterelles
- Eggplant mini pizza
- Tortelloni with truffle filling on burrata cream
- Italian Porcini Pasta
- Spelled pearl barley salad with vegetables
- Oriental fried oatmeal
Small variation if no children are eating
To enhance the taste of this dish, you could add a dash of white wine when frying the mushrooms and then let it cook off completely again.
Tortelloni stuffed with chanterelles and Asiago cheese
- Rolling Pin
- ravioli board*
- Cooking pot*
Ingredients for Tortelloni:
Ingredients Asiago chanterelle filling:
Making Tortelloni Dough:
- Put the ingredients in a bowl or food processor and mix slowly with the dough hook. The dough will be crumbly at first, but don’t lose patience. If necessary, add some lukewarm water after 10 minutes. Let the dough rest in the fridge for about 1 hour.
Preparation of filling:
- If possible, drain the ricotta with a cloth a day in advance.
- Clean the chanterelles and wash them very briefly. Then let it dry on a cloth for about an hour.
- Peel the shallots and cut into very fine cubes. Briefly sauté the diced shallots in hot olive oil, pluck the thyme and add to the shallots.
- Put the chanterelles in the pan and sauté until the liquid evaporates immediately.
- When the chanterelles are done, remove them from the pan. Let the chanterelles cool and chop finely.
- Mix the chopped chanterelles with the ricotta and add the finely grated Asiago. Season the filling with salt and pepper.
Fill and cook tortelloni:
- Roll out the pasta dough thinly with a pasta machine. Cut out with a round cutter (about 10 cm in diameter).
- Place a teaspoon of the chard and chanterelle filling in each circle of dough you have cut out. Fold over edges and press edges together. Then fold over the corners, join and press firmly together.
- Cook the tortellini in plenty of salted water for 3-4 minutes.
Roast chanterelles in rosemary butter:
- Peel and dice the shallot.
- Heat the butter in a pan along with the rosemary sprig.
- Sauté shallots in butter until translucent. Remove rosemary sprig.
- Lightly fry the chanterelles in the pan.
- Add the tortellini to the pan and toss slightly.
- Arrange everything on preheated plates and serve with chopped parsley and parmesan (optional, we already have a wonderful cheese in the filling).