Homemade tortellini with mushroom and ricotta filling | Recipe | Kitchen Stories

Ingredients

• 10.5 oz pasta dough
• 1 lb ricotta cheese
• 5 egg yolks
• 2.5 cups mushrooms (e.g. chanterelle)
• 0.5 cup pine nuts
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups vegetable stock
• 1 cups heavy cream
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 clove garlic
• 0.25 tsp nutmeg
• salt
• pepper
• flour for work surface