Tortelli with Mushrooms & Chives

Début de l'été 2011
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food and drink

BY: Lucy Waverman

April and May are when morel mushrooms begin to emerge in Ontario. If not available, use cremini. Use fresh pasta for this dish. Dumpling skins and other pasta substitutes are not big enough to hold the egg yolk. The number of sheets you will need depends on their size. Cut any leftovers into noodles and use for another pasta dish. The mushrooms can be chopped in a food processor.

FILLING
2 tbsp (25 mL) olive oil
¼ cup (50 mL) finely chopped onion
2 cups (500 mL) finely chopped morel mushrooms, about 6 oz (175 g)
⅓ cup (75 mL) ricotta
¼ cup (50 mL) grated Parmesan
Salt and freshly ground pepper
1 tbsp (15 mL) chopped parsley
2 tbsp (25 mL) chopped chives

TORTELLI
4 sheets fresh pasta
4 large egg yolks
1 egg beaten with a pinch of salt
½ cup (125 mL) unsalted butter
12 sage leaves
1 tbsp (15 mL) lemon juice
¼ cup (50 mL) grated Parmesan

1. Heat oil in a large frying pan over medium-high heat. Add onions and mushrooms andsauté for 5 minutes or until juices are nearly dry. Remove from heat and add ricotta and Parmesan and mix together. Season with salt and pepper to taste and stir in parsley and chives.

2. Place a sheet of pasta on the counter and, using a sharp knife and a plate as a guide, cut a 6-inch (15-cm) round of pasta. Repeat until you have 4 rounds.

3. Divide mushroom-ricotta mixture into 4 portions. Spoon each portion, about ¼ cup(50-mL) filling for each, onto a round of pasta, leaving a small border. Make a well in the centre of the mixture and slip in an egg yolk. Brush edge of pasta with egg-salt mixture and fold over to make a half-moon shape. Seal edges, pressing out any air pockets.

4. Bring a large shallow pot of water to boil. Carefully add tortelli and cook for 3 to 4 minutes, to make sure yolks remain runny. Immediately remove from pan and place on serving plates.

5. While pasta is cooking, heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted. Add lemon juice and season with salt.

6. Place 1 tortello on each serving dish and drizzle with sauce. Sprinkle with Parmesan and serve at once.

Serves 4

What to Serve