Homemade Tortellini with Mushroom-Ricotta-Spinach Filling and Parmesan Sauce - A Delight for Flexitarians

Do you love fresh pasta and creamy sauces? Then these homemade tortellini are just right for you. The filling of aromatic mushrooms, ricotta, and spinach pairs perfectly with the flavorful parmesan sauce. To top it all off, braised parsnips, edamame, and burrata complete the dish. The carrot puree adds a sweet, fine note. A delight for flexitarians, vegetarians, and anyone who loves good food.

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Ingredients for the tortellini with parmesan sauce, carrot puree, and braised parsnip

Pasta dough:

• 250 g flour (Type 405 or 00)

• 2 eggs

• 1 tbsp olive oil

• 1 pinch of salt

For the Filling:

• 150 g brown mushrooms

• 100 g ricotta

• 100 g fresh spinach

• 1 shallot

• 1 garlic clove

• 1 tbsp butter

• Salt and pepper

• Nutmeg

For the parmesan sauce:

• 1 tbsp butter

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 100 ml white wine

• 300 ml vegetable broth

• 200 ml cream

• 100 g freshly grated parmesan

• 1 tbsp cornstarch (e.g., Mondamin) + 2 tbsp water

• Salt, pepper, and nutmeg to taste

For the Carrot Puree:

• 3 carrots

• 1 shallot

• 100 ml vegetable broth

• 50 ml cream

• 50 ml white wine

• 1 tbsp butter

• Salt and pepper

Additionally:

• 1 parsnip

• 100 g edamame

• 1 burrata

• 50 g parmesan (for the parmesan chip)

• Olive oil

• Salt and pepper

Preparation for the tortellini with parmesan sauce, carrot puree, and braised parsnip

1. First, prepare the pasta dough. Place the flour on a clean work surface and form a well in the center. Add the eggs, olive oil, and a pinch of salt into the well. Slowly mix from the inside out with a fork and then knead into a smooth dough with your hands. Wrap in plastic wrap and let rest for 30 minutes.

   
   

2. While the dough rests, prepare the filling. Finely chop the shallot and garlic. Dice the mushrooms and sauté them in butter. Add the fresh spinach and briefly sauté until wilted. Then mix in the ricotta and season with salt, pepper, and nutmeg. Let the filling cool.

   
   

3. Now, shape the tortellini. Roll out the pasta dough thinly and cut out circles. Place a bit of filling in the center of each circle. Fold the circles in half and press the edges together to form the classic tortellini shape. Cook the tortellini in lightly salted water for 3-4 minutes until they float to the surface.

   
   

4. While the tortellini cook, prepare the parmesan sauce. Finely chop the shallot and sauté in butter. Deglaze with white wine and let reduce briefly. Stir in the cream and grated parmesan until a creamy sauce forms. Season with salt and pepper.

   
   

5. For the carrot puree, peel and dice the carrots and shallot. Sauté in butter and deglaze with white wine. Add vegetable broth and cream, then cook until soft. Blend into a smooth puree and season with salt and pepper.

   
   

6. Peel and slice the parsnip into thin slices. Sauté in a pan with a bit of olive oil until golden brown on both sides. Blanch the edamame briefly in boiling water.

   
   

7. For the parmesan chip, place small heaps of parmesan on a parchment-lined baking sheet and bake at 180°C for about 5 minutes until crispy.

   
   

8. Finally, plate the dish. Spread the parmesan sauce on the plates, place the tortellini on top, and garnish with carrot puree, braised parsnip, edamame, and burrata. Finish with the crispy parmesan chip and serve.

   
   

Resumé

This dish combines fresh pasta with creamy sauce varieties and crisp vegetables. A perfect dinner for gourmets that delights flexitarians and vegetarians alike.

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