date: 2020-07-25T10:08:02.215Z 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: Leila Maldonado ratingvalue: 4.7 reviewcount: 45306 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: 202 calories recipecuisine: American preptime: "PT31M" cooktime: "PT59M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, mushroom and mascarpone tortellini. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious. Mushroom and Mascarpone Tortellini is one of the most well liked of recent trending meals in the world. It's enjoyed by millions daily. It's simple, it's quick, it tastes delicious. Mushroom and Mascarpone Tortellini is something which I have loved my entire life. They are fine and they look wonderful. To begin with this recipe, we must prepare a few components. You can have mushroom and mascarpone tortellini using 16 ingredients and 11 steps. Here is how you can achieve it. ##### The ingredients needed to make Mushroom and Mascarpone Tortellini: 1. Make ready Fresh Pasta 1. Make ready 200 g Plain Flour 1. Get 2 Eggs 1. Prepare 1 tsp Salt 1. Prepare Mushroom Filling 1. Make ready 1 Onion 1. Make ready 2 tbs Butter 1. Take 400 g any Mushrooms 1. Take 2 Cloves Garlic 1. Take 1 heaped tsp Marmite (for the bite) 1. Prepare 15 g Parsley 1. Take 1 Chicken Stock Cube 1. Take 1 tsp Black Pepper 1. Take Butter Parsley Sauce 1. Make ready 3 tsp Butter 1. Get 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 with this exceptional food mushroom and mascarpone tortellini recipe. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!