Mushroom tortellini

Recipe by Smeg chef Elke Travers

The region of Emilia Romagna in northern Italy is home to Smeg as well as some of the most celebrated food in the world, including tortellini, its signature filled pasta. In this version flavoursome mushrooms are wrapped in silky smooth pasta and served with nutty brown butter and sage.

Pasta dough

300g pasta flour

3 eggs

1 teaspoon salt

1 egg, extra, beaten

Parmesan, grated, to serve

Mushroom filling

50ml olive oil

50g butter

½ leek, finely shredded

500g mushrooms, finely chopped

3 garlic cloves, finely chopped

50ml white wine

100ml cream

50g parmesan grated

1 tablespoon sage shredded

1/3 cup pine nuts toasted

1/3 cup sourdough crumbs

Salt and pepper to taste

Sage & lemon sauce

100g butter

12 sage leaves

1 lemon

For pasta dough, place flour, 3 eggs and salt in the bowl of a Smeg stand mixer with the dough hook attached. Mix for 5 minutes until combined and continue to knead until smooth and elastic.  Cover and set aside to rest for 30 minutes.

For mushroom filling, heat oil and butter in a large frying pan. Add leek and cook until soft. Add mushrooms and garlic and continue to cook until dry.  Add wine and cream and cook for a few minutes to reduce. Stir through remaining ingredients, season to taste with salt and pepper and set aside to cool.

Roll the pasta out to sheets to number 6 thickness and cut into 32 squares. Fill each pasta square with 1 tablespoon of mushroom filling, brush the edge with extra beaten egg and fold into a tortellini shape. 

For sage and lemon sauce, melt butter in small saucepan, add sage and cook until the leaves are crisp.  Add lemon juice to taste.

To serve, cook the tortellini in boiling salted water for a few minutes or until the tortellini floats and serve with sage and lemon butter and sprinkle with grated parmesan.

Recipe created with the Smeg stand mixer and pasta roller attachment.