date: 2020-09-20T00:52:04.018Z image: https://img-global.cpcdn.com/recipes/0d48edb0847962e7/751x532cq70/mushroom-and-mascarpone-tortellini-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/0d48edb0847962e7/751x532cq70/mushroom-and-mascarpone-tortellini-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/0d48edb0847962e7/751x532cq70/mushroom-and-mascarpone-tortellini-recipe-main-photo.jpg author: Myrtle Hansen ratingvalue: 5 reviewcount: 34904 recipeingredient: - " Fresh Pasta" - "200 g Plain Flour" - "2 Eggs" - "1 tsp Salt" - " Mushroom Filling" - "1 Onion" - "2 tbs Butter" - "400 g any Mushrooms" - "2 Cloves Garlic" - "1 heaped tsp Marmite for the bite" - "15 g Parsley" - "1 Chicken Stock Cube" - "1 tsp Black Pepper" - " Butter Parsley Sauce" - "3 tsp Butter" - "10 g Parsley" recipeinstructions: - "1. To prepare the pasta, mix all the ingredients together and bring into a dough. Cling film it and place in the fridge for at least 30 mins." - "2. While the dough is chilling in the fridge you can prepare the filling. Finely dice the onions and fry in the butter for 10 mins, just to soften." - "3. Roughly chop the mushroom and garlic. Add the rest of the ingredients to the pan. After 10 more minutes add the mascarpone and turn off the heat." - "4. Once the filling has cooled it’s now time to assemble the tortellini. Dust the work surface with flour and roll out the dough very thin and cut out circles (7 cm in diameter)." - "5. In the middle of the circle place 1/2 tsp of the mushroom filling. Fold the pasta in half to make a semicircle pressing down on the edges to seal in the mixture." - "6. Bring the two ends together and pinch hard to form the traditional tortellini shape." - "7. Repeat this until you have used all the mixture." - "8. In boiling hot water, one by one drop in the pasta. Boil for 4-5 minutes." - "9. While it is boiling finely chop the parsley. In a separate frying pan melt the butter and add the parsley." - "10. Take the pasta out the water and drop them into the hot butter. Toss the pasta in the pan just to crisp the edges of the tortellini." - "11. Serve with more freshly chopped parsley and enjoy!" categories: - Recipe tags: - mushroom - and - mascarpone katakunci: mushroom and mascarpone nutrition: 279 calories recipecuisine: American preptime: "PT12M" cooktime: "PT59M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, mushroom and mascarpone tortellini. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious. Mushroom and Mascarpone Tortellini is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They're nice and they look wonderful. Mushroom and Mascarpone Tortellini is something that I have loved my whole life. To begin with this recipe, we have to prepare a few components. You can have mushroom and mascarpone tortellini using 16 ingredients and 11 steps. Here is how you cook that. ##### The ingredients needed to make Mushroom and Mascarpone Tortellini: 1. Get Fresh Pasta 1. Get 200 g Plain Flour 1. Prepare 2 Eggs 1. Take 1 tsp Salt 1. Take Mushroom Filling 1. Take 1 Onion 1. Get 2 tbs Butter 1. Take 400 g any Mushrooms 1. Get 2 Cloves Garlic 1. Make ready 1 heaped tsp Marmite (for the bite) 1. Make ready 15 g Parsley 1. Take 1 Chicken Stock Cube 1. Get 1 tsp Black Pepper 1. Prepare Butter Parsley Sauce 1. Make ready 3 tsp Butter 1. Take 10 g Parsley ##### Steps to make Mushroom and Mascarpone Tortellini: 1. 1. To prepare the pasta, mix all the ingredients together and bring into a dough. Cling film it and place in the fridge for at least 30 mins. 1. 2. While the dough is chilling in the fridge you can prepare the filling. Finely dice the onions and fry in the butter for 10 mins, just to soften. 1. 3. Roughly chop the mushroom and garlic. Add the rest of the ingredients to the pan. After 10 more minutes add the mascarpone and turn off the heat. 1. 4. Once the filling has cooled it’s now time to assemble the tortellini. Dust the work surface with flour and roll out the dough very thin and cut out circles (7 cm in diameter). 1. 5. In the middle of the circle place 1/2 tsp of the mushroom filling. Fold the pasta in half to make a semicircle pressing down on the edges to seal in the mixture. 1. 6. Bring the two ends together and pinch hard to form the traditional tortellini shape. 1. 7. Repeat this until you have used all the mixture. 1. 8. In boiling hot water, one by one drop in the pasta. Boil for 4-5 minutes. 1. 9. While it is boiling finely chop the parsley. In a separate frying pan melt the butter and add the parsley. 1. 10. Take the pasta out the water and drop them into the hot butter. Toss the pasta in the pan just to crisp the edges of the tortellini. 1. 11. Serve with more freshly chopped parsley and enjoy! So that's going to wrap it up for this exceptional food mushroom and mascarpone tortellini recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!