Tortelloni In Mushroom Parmesan Broth Recipes

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TORTELLINI WITH MUSHROOM SAUCE



Tortellini with Mushroom Sauce image

It's easy to turn these little twists of frozen-cheese-filled pasta into a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
2 teaspoons olive oil
8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
2 garlic cloves, sliced
1 cup water
Coarse salt and ground pepper
3 tablespoons grated Parmesan cheese
1 tablespoon cold butter
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
  • Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
  • Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.

MUSHROOM TORTELLINI IN MUSHROOM BROTH



Mushroom Tortellini in Mushroom Broth image

Categories     Soup/Stew     Mushroom     Pasta     Appetizer     Parmesan     Celery     Leek     Winter     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings or about 80 tortellini

Number Of Ingredients 20

2 cups boiling-hot water
1 1/2 oz dried porcini mushrooms (1 1/2 cups)
1 large leek
1 piece Parmigiano-Reggiano with rind (at least 6 oz)
1/2 lb fresh cremini mushrooms, caps and stems chopped separately
1/4 lb fresh shiitake mushrooms, caps and stems chopped separately
2 teaspoons minced garlic
3/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh flat-leaf parsley plus 2 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 (3- to 4-inch) piece celery rib
4 cups cold water
4 cups beef broth
8 black peppercorns, cracked
Fresh pasta dough at room temperature
All-purpose flour for dusting
Garnish: small fresh flat-leaf parsley leaves
Special Equipment
kitchen string; cheesecloth; a pasta maker; a 2-inch round cookie cutter

Steps:

  • Prepare vegetables for stuffing and broth:
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Finely chop porcini. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl and reserve.
  • Trim leek, reserving about 5 inches of green leaves, and rinse greens well. Halve rest of leek lengthwise, then rinse well under cold water and pat dry. Coarsely chop greens and finely chop white and pale green parts, reserving greens separately.
  • Finely grate enough cheese to measure 1/4 cup, then cut off and reserve rind. Reserve remaining piece of cheese.
  • Make filling for tortellini:
  • Pulse cremini caps, shiitake caps, 1/3 cup chopped porcini, white and pale green parts of leek, garlic, and 1/2 teaspoon salt in a food processor until finely minced.
  • Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook mushroom mixture, stirring constantly, until liquid mushrooms give off is evaporated and mushrooms are golden, about 10 minutes. Transfer to a bowl and cool completely. Stir in 1/4 cup grated cheese, 1 tablespoon parsley, and salt and pepper to taste.
  • Make broth:
  • Tuck parsley and thyme sprigs into celery and tie together tightly with string to make a bouquet garni. Bring cold water, beef broth, bouquet garni, cracked peppercorns, cremini stems, shiitake stems, leek greens, remaining chopped porcini, porcini soaking liquid, cheese rind, and remaining 1/4 teaspoon salt to a simmer in a 3-quart heavy saucepan, stirring occasionally. Reduce heat and cook at a bare simmer, partially covered, 45 minutes.
  • Pour broth through a large sieve lined with a double thickness of rinsed and squeezed cheesecloth (or dampened paper towels) into a large bowl, pressing on and discarding solids. Return broth to saucepan.
  • Roll out pasta and form tortellini:
  • Set smooth rollers of pasta maker at widest setting. Cut pasta dough into 4 pieces and keep 3 pieces covered. Flatten unwrapped piece of dough into a rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 more times, folding in half each time and dusting with flour as necessary to prevent sticking.
  • Turn dial to next (narrower) setting and feed dough through without folding. Continue to feed dough through without folding, making space between rollers narrower each time, until narrowest setting is used. (Cut sheet of dough in half if it gets too long.)
  • Cut out as many rounds as possible from sheet with cookie cutter (reserve trimmings for another use, such as chicken noodle soup). Transfer rounds in 1 layer to a lightly floured wax-paper-lined baking sheet and cover with plastic wrap.
  • Working with 5 pasta rounds at a time, put 1/4 teaspoon filling in center of each round, keeping remaining rounds covered tightly with plastic wrap. Moisten edges of filling-topped rounds with a fingertip dipped in water and fold in half, letting bottom edge protrude slightly beyond top edge, then press top edge to bottom half to seal. Holding straight edge of half-moon against nail of your little finger, wrap half-moon around fingertip (which will cause curved edge to flip up), overlapping corners and pinching to seal. Transfer tortellini to a dry kitchen towel (not terry cloth).
  • Roll out and cut remaining dough and make more tortellini in same manner, working with 1 piece at a time.
  • Cook tortellini:
  • Bring broth to a boil and season with salt and pepper. Add tortellini and cook at a strong simmer, stirring gently once or twice, until tender, 3 to 5 minutes.
  • Ladle broth with 8 to 10 tortellini per person into bowls and serve remaining piece of Parmigiano-Reggiano on the side for grating.

TORTELLONI KEBOBS



Tortelloni Kebobs image

Putting anything on a skewer makes it more fun to eat -- and dip in sauce, too.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

4 ounces cheese tortellini or tortelloni
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, pressed or smashed
Kosher salt and freshly ground black pepper
1/4 cup grape tomatoes
1/4 cup medium pitted California black olives
1/2 cup halved or quartered small bocconcini mozzarella
Skewers
Marinara sauce or pesto sauce for dipping, optional

Steps:

  • Cook pasta according to package directions. Drain and rinse pasta under cold water to stop cooking.
  • Meanwhile, whisk together the vinegar, olive oil and smashed garlic in a medium bowl. Season with salt and pepper, to taste, and toss with the tomatoes, olives, cheese and cooked pasta. Skewer everything, alternating as desired. Place marinara sauce or pesto in sealed containers. Pack in a lunch sack with an ice pack and send off to school.

TORTELLONI WITH CREAMY TOMATO SAUCE AND SPINACH



Tortelloni with Creamy Tomato Sauce and Spinach image

Make this easy creamy tomato sauce for your stuffed pasta like tortelloni or tortellini in a matter of minutes.

Provided by Julia Frey of Vikalinka

Categories     Main Course

Number Of Ingredients 8

1 lbs fresh tortelloni (or tortellini)
4 tbsp sun-dried tomato pesto (I used Scala or Delallo in the US)
1-2 cloves garlic
4 basil leaves or 1/2 tsp dried basil
250ml/1 cup double/heavy whipping cream
30g/1 cup fresh spinach
50g/1/2 cup Parmesan Cheese or other hard cheese like Asiago or Pecorino
salt to taste

Steps:

  • Set a large pot of salted water boiling and cook the tortelloni according to package instructions.
  • Meanwhile in a large and deep pan heat the sun-dried tomato pesto together with minced garlic over low heat and fry while stirring for no longer than 30 seconds. Then add the heavy cream and whisk to combine. Bring to a simmer, then add the spinach and let it wilt for a minute, then stir in the grated cheese. Take off the heat and keep warm.
  • Drain the tortelloni while reserving 1/2 cup of pasta water. Add the tortelloni directly to the sauce and toss gently to combine. If the dish is a bit dry add a splash of the reserved pasta water to loosen it until the right consistency. Serve immediately with additional grated Parmesan and black pepper.

Nutrition Facts : Calories 634 kcal, Carbohydrate 57 g, Protein 23 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 149 mg, Sodium 1526 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

TORTELLONI WITH MUSHROOM-SAGE SAUCE



Tortelloni with Mushroom-Sage Sauce image

Categories     Milk/Cream     Dairy     Herb     Mushroom     Pasta     Sauté     Vegetarian     Quick & Easy     White Wine     Fall     Sage     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

2 packages (about 9 ounces each) mushroom and cheese tortelloni
1/4 cup (1/2 stick) butter
1/2 cup chopped shallots
12 ounces fresh shiitake mushrooms, stemmed, caps thickly sliced
1 1/4 cups dry vermouth or dry white wine
3/4 cup whipping cream
1 1/2 tablespoons chopped fresh sage

Steps:

  • Cook pasta in pot of boiling salted water according to package directions; drain.
  • Melt butter in heavy large skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté until brown, about 7 minutes. Add vermouth and cream. Boil until sauce thickens and coats spoon, about 5 minutes. Stir in sage. Season with salt and pepper. Add pasta; toss until heated through and serve.

TORTELLONI IN MUSHROOM-PARMESAN BROTH



Tortelloni in Mushroom-Parmesan Broth image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 servings

Number Of Ingredients 23

2 cups all-purpose flour, plus more for dusting
2 large eggs
3 tablespoons extra-virgin olive oil
10 ounces mixed wild mushrooms
2 tablespoons extra-virgin olive oil
Kosher salt
3/4 cup fresh ricotta cheese
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1 large egg yolk
Pinch of freshly grated nutmeg
3/4 cup dried porcini mushrooms (about 3/4 ounce), rinsed
1 onion, quartered
1 carrot, roughly chopped
2 stalks celery, roughly chopped
1 large piece parmesan cheese rind
5 sprigs parsley, plus chopped leaves for topping
3 sprigs thyme
1 teaspoon black peppercorns
Kosher salt
1 wide strip of lemon zest
Chopped fresh chives, for topping

Steps:

  • Make the pasta dough: Pulse the flour once or twice in a food processor. Add the eggs and olive oil and pulse untilthe dough gathers around the blade, 40 to 60 seconds. Turn the dough out onto the counter and knead a few times, then shape it into a smooth ball. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  • Prepare the filling: Remove the mushroom stems and set aside for the broth; finely chop the caps. Heat the olive oil in a large skillet over medium heat. Add the chopped mushroom caps and season lightly with salt; cook until they release their liquid, about 2 minutes. Increase the heat to medium high and cook until the pan is dry and the mushrooms are golden brown, about 3 minutes. Transfer to a bowl and let cool completely, then stir in the ricotta, chives, parsley, parmesan, egg yolk and nutmeg.
  • Make the broth: Combine the reserved mushroom stems in a large Dutch oven with the porcini, onion, carrot, celery, parmesan rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the lemon zest. Add 10 cups cold water and bring to a boil, then reduce the heat to low and simmer until the broth is dark and reduced by half, about 1 1/2 hours. Strain through a fine-mesh sieve into a clean pot and season with salt; set aside.
  • Meanwhile, fill and shape the pasta: Cut the dough into 4 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), flatten and shape the dough into a 3-inch square with your hands. Dust a clean work surface with flour; using a floured rolling pin, roll out the dough into a 10-inch square, about 1/8 inch thick. Trim the edges so they are straight, then cut the dough into sixteen 2-to-2 1/2-inch squares. Place a heaping teaspoonful of filling in the center of each square. With damp fingers, lightly moisten the edges of the dough; fold the square diagonally to form a triangle, pressing out any air pockets around the filling. Bring the 2 opposite points of the triangle together around your finger to form a ring; lightly moisten and pinch the points together to seal. Transfer to a well-floured baking sheet as you go. Repeat to form the remaining tortelloni.
  • Bring a large pot of salted water to a boil. Bring the prepared mushroom broth to a simmer. Add the tortelloni to the boiling water. After they float to the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth among 6 bowls. Drain the tortelloni in a colander, then divide among the bowls. Top with chopped chives and parsley.

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