date: 2020-07-13T13:34:30.887Z 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: Rachel Hardy ratingvalue: 4 reviewcount: 44322 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: 116 calories recipecuisine: American preptime: "PT24M" cooktime: "PT52M" recipeyield: "1" recipecategory: Lunch ---  Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, mushroom and mascarpone tortellini. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious. Mushroom and Mascarpone Tortellini is one of the most popular of recent trending foods in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions daily. They're fine and they look fantastic. Mushroom and Mascarpone Tortellini is something that I have loved my entire life. To begin with this recipe, we must prepare a few ingredients. You can have mushroom and mascarpone tortellini using 16 ingredients and 11 steps. Here is how you can achieve 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. Make ready 1 tsp Salt 1. Prepare Mushroom Filling 1. Prepare 1 Onion 1. Get 2 tbs Butter 1. Prepare 400 g any Mushrooms 1. Prepare 2 Cloves Garlic 1. Get 1 heaped tsp Marmite (for the bite) 1. Take 15 g Parsley 1. Prepare 1 Chicken Stock Cube 1. Make ready 1 tsp Black Pepper 1. Get 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 for this exceptional food mushroom and mascarpone tortellini recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!