Mushroom & Ricotta Tortellini
Try this savory-meets-silky combo: mushrooms, browned butter, and ricotta in a pasta inspired by Chef Stefano Masanti’s pick for our 2021 Entanglement GSM.
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Cooking tools:
- Rolling pin
- Microplane
- Grater
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stove
- Mixing bowl
- Fork
- Measuring cup
- Measuring spoon
- Slotted spoon
- Plastic wrap
- Plate
Ingredients
- 1½ cups all-purpose flour
- 2 large eggs
- Pinch of salt
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1½ cups cremini or mixed mushrooms, finely chopped
- 1 garlic clove, minced
- ¾ cup whole milk ricotta
- 2 tbsp grated Parmigiano-Reggiano
- 1 tsp chopped fresh thyme
- Salt
- pepper
- 6 tbsp unsalted butter
- 4–6 fresh sage leaves
- ½ tsp lemon zest
- Optional: shaved Parmigiano-Reggiano, cracked pepper for garnish
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