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Mushroom Tortellini

Combine 2 cups flour and a pinch of salt in a Food Processor.

Whisk together, slowly pour into food processor until dough firms:

  • 6 TB water
  • 1 1/2 tablespoons EVOO
  • 5 large egg yolks

Knead lightly 5 times on well floured surface. Dust with flour, wrap in plastic, then let stand 30 mins. Pat dough into 3″x 9″ rectangle, 1″ thick. divide into 8 portions.  Work with one portion at a time, keeping others covered. Roll out with rolling pin. Cut out circles, then fill with filling and seal edges. Boil three minutes. FILLING RECIPE BELOW


Mix 1 TB butter and 2 TB olive oil in skillet, then add 2 cup mushrooms and 2 cloves garlic-minced.

Mix, then add the mushrooms to:

  • 1 tsp salt
  • 1 c. ricotta cheese
  • 1/2 c. Parmigiana-Reggiano cheese
  • 1 egg, slightly beaten

Mix above well.


Melt 1


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