Name: Creamy Mushroom Tortellini Recipe
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Ingredients: 2 1/2 cups all-purpose flour (plus extra, for dusting); 1 teaspoon Salt; 3 large Egg; 1 Egg (beaten with 1 tablespoon water, for egg wash); 2 to 3 tablespoons Salt; 1 tablespoon olive oil; 455 grams, about 5 cups fresh mushrooms (we used white button and brown cremini mushrooms, sliced roughly); 1/4 Cup onion (chopped); 2 tablespoons Butter; 2 tablespoons olive oil; Salt (to taste); 1/2 Cup cream cheese (softened at room temperature); 2 teaspoons Truffle oil (or more, to taste (optional)); 2 tablespoons Butter; 2 tablespoons olive oil; 1/4 Cup white onion (minced); 2/3 Cup cooking cream; 1/4 teaspoon Salt; 1/8 teaspoon black pepper; 1 to 2 tablespoons parmesan cheese (grated); 1 to 2 teaspoons Truffle oil (Optional); 2 tablespoons parsley sprigs (chopped)

This creamy mushroom tortellini pasta is so easy to make! Nothing beats the flavor and texture of fresh pasta.

Creamy Mushroom Tortellini Recipe

Aileen Anastacio

Make this creamy mushroom tortellini pasta from scratch!

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 15

Resting Time 30

Total Time 1 45

Course Main Dishes

Cuisine Italian

Servings

Ingredients

Creamy Mushroom Tortellini Ingredients

2 1/2 cups all-purpose flour plus extra, for dusting
1 teaspoon Salt
3 large Egg
1 Egg beaten with 1 tablespoon water, for egg wash
2 to 3 tablespoons Salt
1 tablespoon olive oil
455 grams, about 5 cups fresh mushrooms we used white button and brown cremini mushrooms, sliced roughly
1/4 Cup onion chopped
2 tablespoons Butter
2 tablespoons olive oil
Salt to taste
1/2 Cup cream cheese softened at room temperature
2 teaspoons Truffle oil or more, to taste (optional)
2 tablespoons Butter
2 tablespoons olive oil
1/4 Cup white onion minced
2/3 Cup cooking cream
1/4 teaspoon Salt
1/8 teaspoon black pepper
1 to 2 tablespoons parmesan cheese grated
1 to 2 teaspoons Truffle oil Optional
2 tablespoons parsley sprigs chopped

Instructions

Make the basic fresh pasta dough: Mix together flour and salt in a bowl then place on a clean worktable.
Make a well in the center and add eggs in the center. Gently mix together flour and eggs using a fork and a spoon until a rough dough is formed.
Knead manually using the ball of your hands until the dough is smooth. Dust work area with some extra flour, if dough is sticking on the surface.
Divide the dough into four equal portions. Roll each into a ball, cover with a damp towel and let rest for 20 to 30 minutes.
While dough is resting, make the mushroom filling: Place mushrooms and onions in the bowl of a food processor. Pulse for 4 to 5 times, just until mushrooms and onions are chopped but still chunky.
Melt butter and heat oil on a medium frying pan over medium-high heat. Saute half of the mushroom mixture for a few seconds. Add the rest of the mixture and sauté for half a minute. Season to taste with salt and pepper. Remove from heat, transfer to a bowl, and let cool completely.
Place softened cream cheese in a bowl. Add cooled mushroom mixture and mix until well combined. Add truffle oil, if using, and mix well. Taste to adjust seasoning. Set aside.
To roll the pasta dough, flatten the dough using a rolling pin. Pass dough through a pasta maker two to three times per notch, starting with the highest number (thickest width) and ending with the second to the thinnest or last notch of the pasta maker.
Cut the sheets into about 4 inches wide and about 5 to 6 inches long. Place on a flour-dusted sheet pan then cover with a damp towel until ready to use. Repeat with remaining dough.
Cut the sheets into about 4 inches wide and about 5 to 6 inches long. Place on a flour-dusted sheet pan then cover with a damp towel until ready to use. Repeat with remaining dough.
Spoon 1 teaspoon mushroom filling on the center of each disc. Brush egg wash around the edges of each disc, fold in half, and press edges gently to seal.
Wrap the half-moon shape around an index finger and pinch the ends together to seal or slightly bend the tips to make the edges meet and press gently to seal. Cover in damp clean towel and set aside.
Make the cream sauce: Melt butter and heat oil in a medium frying pan. Saute onions until translucent. Add cream and simmer until sauce slightly thickens. Add Parmesan cheese and mix. Season to taste with salt and pepper. Add truffle oil if using. Set aside.
Cook tortellini by bringing a large pot of water to a boil. Add 2 to 3 tablespoons salt and 1 tablespoon oil. Add tortellini in batches. Cook, stirring occasionally, for 3 minutes. Drain pasta using a slotted spoon.
Add tortellini to the cream sauce and toss until pasta is well coated with sauce. Transfer to a serving dish and sprinkle with parsley.