Tortellini with Mushroom Onion Sauce

Ingredients

• 350 g durum wheat flour or type 405 wheat flour (and extra for working)
• 2 Eggs
• 1 tbsp Olive Oil
• Salt
• 100 g brown button mushrooms
• 1 tsp thyme leaves
• Salt
• Pepper
• 1 tbsp Olive Oil
• 100 g Gorgonzola cheese
• 150 g cream cheese
• 1 egg
• 2 onions
• 200 g brown button mushrooms
• 2 tbsp olive oil
• 1 tsp sugar
• 2 tbsp butter
• 1 tbsp Apple cider vinegar
• Salt
• thyme for sprinkling

Instructions

1. 1.

   For the pasta dough, combine flour with eggs, 80 ml water, olive oil and 1 tsp salt in a bowl; knead into a smooth, elastic dough. Shape into a ball, cover with kitchen cloth and let rest at room temperature for 30 minutes.

2. 2.

   For the filling, clean and dice mushrooms. In a pan over hot oil, brown them while letting released liquid evaporate. Season with thyme, salt and pepper, remove from heat and cool. Crumble Gorgonzola and mix with cream cheese. Separate egg; set whites aside. Beat yolk into mushroom-cheese mixture. Season with salt and pepper.

3. 3.

   On a floured surface roll dough thinly with a rolling pin or use a pasta machine. Cut circles about 10 cm in diameter, place 1 tsp filling in the center. Brush edges with beaten egg white, fold into half-moons, press ends together firmly to seal. Repeat until all dough is used. Dust finished tortellini with flour and set aside.

4. 4.

   For the sauce, peel onions and slice thinly. Clean mushrooms and cut into very thin slices. Heat oil in a hot pan; sauté onions 2–3 minutes. Sprinkle sugar, add mushrooms and cook for about 10 more minutes over low heat until mushroom liquid evaporates and onions become soft and golden brown. Stir in butter and vinegar, season with salt.

5. 5.

   Cook tortellini in boiling salted water for about 5 minutes until they float to the surface. Drain, toss in sauce, sprinkle thyme and serve.