Tortellini with Porcini Filling

Ingredients

• 400 g wheat flour
• 4 eggs
• Salt
• 1 tbsp Olive Oil
• 250 g waxy potatoes
• 2 Garlic cloves
• 150 g porcini mushrooms
• 1 Tbsp freshly chopped thyme
• 1 tbsp butter
• 1 egg
• Salt
• Pepper
• nutmeg
• 1 tbsp starch (more if needed)
• 40 g Butter
• freshly grated Parmesan

Instructions

1. 1.

   Gather the flour on a work surface, create a well in the center, add the eggs and olive oil, and knead with your hands into a smooth dough. Add 1–2 tbsp lukewarm water if necessary. Shape the dough into a ball and let it rest for 30 minutes.

2. 2.

   For the filling, wash the potatoes and steam them for about 30 minutes until tender. Peel and mash them using a potato ricer. Dice the garlic finely and clean and dice the mushrooms. Sauté the garlic and thyme in hot butter for 1–2 minutes. Add the egg to the mashed potatoes, mix well, and fold in the mushroom mixture. If the blend feels too wet, incorporate some starch. Season with salt, pepper, and nutmeg.

3. 3.

   Roll out the dough on a lightly floured surface until very thin (or use a pasta machine). Cut circles 5–6 cm in diameter. Place about 1 tsp of filling in the center of each circle, fold the dough over to form half‑circles, and press the edges firmly together. Wrap each pocket around your index finger and pinch the ends tightly to create a ring shape.

4. 4.

   Cook the tortellini in boiling salted water for about 5 minutes until they float. Toss them briefly with a splash of pasta water in hot butter and serve on plates, seasoning with pepper and sprinkling fresh Parmesan on top.