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Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and mascarpone tortellini. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Meanwhile, for mushroom and mascarpone tortellini, process mushrooms, shallot and garlic in a food processor until finely chopped. This easy pasta dish combines cheese tortellini and mushrooms in a velvety smooth sauce made with Marsala wine and mascarpone cheese. Homemade tortellini are delicate, flavorful showstoppers that also lend themselves well to cooking with a partner or group of friends. Homemade pasta wrapped around an intense mushroom filling. [Photograph: Vicky Wasik].

Mushroom and Mascarpone Tortellini is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Mushroom and Mascarpone Tortellini is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Prepare Fresh Pasta
2. Prepare 200 g Plain Flour
3. Make ready 2 Eggs
4. Take 1 tsp Salt
5. Make ready Mushroom Filling
6. Get 1 Onion
7. Prepare 2 tbs Butter
8. Get 400 g any Mushrooms
9. Take 2 Cloves Garlic
10. Get 1 heaped tsp Marmite (for the bite)
11. Make ready 15 g Parsley
12. Make ready 1 Chicken Stock Cube
13. Prepare 1 tsp Black Pepper
14. Take Butter Parsley Sauce
15. Get 3 tsp Butter
16. Take 10 g Parsley

Add spinach, broth, tomato, and pepper. Three Cheese Mushroom and Tortellini Soup. Mix the heavy cream, creme fraiche, cheese and eggs. Season with salt, pepper and nutmeg and spread over the tortellini and mushrooms.

Instructions 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.
2. 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. 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. 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. 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. 6. Bring the two ends together and pinch hard to form the traditional tortellini shape.
7. 7. Repeat this until you have used all the mixture.
8. 8. In boiling hot water, one by one drop in the pasta. Boil for 4-5 minutes.
9. 9. While it is boiling finely chop the parsley. In a separate frying pan melt the butter and add the parsley.
10. 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. 11. Serve with more freshly chopped parsley and enjoy!

Mix the heavy cream, creme fraiche, cheese and eggs. Season with salt, pepper and nutmeg and spread over the tortellini and mushrooms. They are done once they float to the top. Remove thyme sprigs and garlic clove from sauce. Season with salt and pepper and nutmeg.

So that is going to wrap this up for this exceptional food mushroom and mascarpone tortellini recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!