1 quantity Fresh Pasta Dough
4 tablespoons olive oil 1 small onion, chopped
300 g/11 oz porcini, thinly sliced 250 g/9 oz ricotta cheese, crumbled
50 g/2 oz Parmesan cheese, freshly grated, plus extra to serve
1 sprig fresh flat-leaf parsley, chopped
40 g/1 1/2 oz butter 10 fresh sage leaves salt and pepper


1.Prepare the pasta dough and leave to rest covered with a damp tea towel for 30 minutes. Heat the oil in a saucepan, add the onion and porcini and cook over a low heat, stirring occasionally, for 5 minutes.
2. Season with salt and cook for a further 15 minutes. Transfer the mixture to a food processor, add the ricotta, Parmesan and parsley and process to a purée.
3.Season with salt and pepper to taste. Roll out the pasta dough to make a thin sheet and cut out 5-cm/2-inch squares.
4.Put a little ricotta mixture into the centre of each square. Fold the squares comer to corner into triangles, then wrap each triangle around your index finger, press the points together and gently push the rest of the dough backwards to make the classic tortellini shape.
5.Melt the butter in a large frying pan, add the sage leaves and cook for a few minutes. Cook the tortelloni in a large pan of salted, boiling water until al dente. Drain, add to the frying pan and stir over a high heat. Transfer to a warm serving Oish, sprinkle with Parmesan and serve.

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