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We had a blast with this recipe. There is nothing like making homemade noodles with kids. 

Our kids loved the needing of the dough and rolling out and cutting of the noodles. 

Then they all raved about the tortellini (even though much of them were odd shapes) 

half of them rebelled against the mushrooms in the sauce. That's ok, MORE FOR ME!!! 





TORTELLINI WITH MUSHROOM SAUCE 



PASTA

2 cups plain flour and pinch of salt

3 eggs

1 tablespoon olive oil



FILLING

¼ pound spinach steamed and excess liquid squeezed out

4 oz of ricotta cheese

2 tablespoons grated parmesan cheese

1 egg beaten



SAUCE



1 tablespoon olive oil

1 clove garlic, crashed

¼ pound shitake mushrooms

1 cup cream

3 tablespoons grated parmesan cheese

This sauce works well without the mushrooms if you really don't like them.



MAKING THE PASTA



To make the pasta, sift the flour and salt onto a board. 

Make a well in the center of the flour. 

Whisk together the eggs, oil and 1 tablespoon water. Add this gradually to the four, 

working in with your hands until the mixture forms a ball. Add a little more water if necessary. 

Knead on a lightly floured surface for 5 minutes or until the dough is smooth and elastic. 

Put in a lightly oiled bowl, cover with plastic wrap and leave for 30 minutes.



 



MAKING THE FILLING



To make the filling, mix together the spinach, ricotta, Parmesan, egg, Salt and pepper 

in a food processor and give it a good whirl to break up the stringiness of the spinach.



MAKING THE SAUCE

Heat the oil in a cast iron skillet (so much better then toxic Teflon) 

Add the garlic and stir over low heat for 30 seconds. 

Add the mushrooms and cook for 3 minutes . 

Pour in the cream and set aside for the time being.



 

BACK TO PASTA



Roll out the dough on a lightly floured surface until about 1 mm thick. 

Using a floured cutter, cut into 4 cm (2 inch) rounds. 

Spoon about ½ teaspoon of filling in the center of each round. 

Brush a little water around the edge. Fold each round in half to form a semi-circle. 

Press the edges together firmly Wrap each semi-circle around your forefinger to make a ring. 

Press the ends of the dough together firmly.



COOKING PASTA



Cook the tortellini in small batches in a large pan of rapidly boiling water for about 8 minutes 

each batch-until the pasta is al dente (soft to the tooth). 

Drain well and return to the pan. Keep warm.



SAUCE



Return the sauce to the heat. Bring to boil then reduce the heat and simmer for 3 minutes. 

Add the Parmesan cheese, salt and pepper and stir well. 

Toss the sauce and tortellini together and serve immediately in warmed bowls.



 



Adapted from The Complete Vegetarian Cookbook







This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724