Best 8 Cheese Tortellini With Porcini Pecorino Sauce Recipes

MAUI ONION AND GOAT CHEESE TORTELLINI WITH CURRANT TOMATO AND PORCINI SAUCE

Steps:

• To prepare the pasta, sift the flour and salt onto a wooden surface. Shape into a round mound and create a well in the center. Crack the eggs inside and drizzle the olive oil around the flour. Using a fork, beat the eggs lightly, then gradually draw in the flour until the mixture is no longer runny. Using your hands, draw in enough flour to make a smooth dough. Knead until dough is smooth and elastic. Wrap dough tightly in plastic wrap and allow to rest for 2 to 3 hours.
• Cut dough into 3 pieces. Pass through a pasta machine until dough is 1/8-inch thick. Cut sheets into 4-inch circles using a cookie cutter. Keep covered with plastic wrap until ready to use.
• To make the filling, heat a pan on medium heat and saute the Maui onions with the extra-virgin olive oil until golden. Remove from the heat and carefully add the Cognac. Return the pan to the heat and flambe. Add the veal jus or stock and cook for an additional 20 minutes on low heat. Remove from heat and allow to cool completely.
• In a bowl, beat egg and incorporate the Parmesan cheese, goat cheese, caramelized onions and season with salt and pepper.
• Take out pasta circles and scoop 2 tablespoons of filling into the center. Brush edges of pasta with egg white. Cover the pasta circle with another pasta circle to cover filling and press carefully around the edges.
• Bring a pot of water and salt to a boil, drop the pasta in the water, and cook for 3 minutes.
• While pasta is cooking, use a large saute pan and saute the garlic and porcini in olive oil. Season with salt and pepper. Add the tomatoes and white wine and allow the liquid to evaporate. Add the broth and cook for a few minutes.
• Drain the pasta and add to the sauce.
• To serve pasta, divide among 4 separate plates and distribute the porcini and tomato sauce around pasta. Drizzle a few drops of basil oil around plate and top with pecorino shavings.
• To make the basil oil, combine extra-virgin olive oil and 1 bunch of fresh basil and allow to infuse for a few days.

MUSHROOM MEDALLIONE PASTA WITH PORCINI SAUCE

Steps:

• For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano. For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of mushroom filling into each pasta square and brush the edges with some egg wash. Place another pasta square on top, pressing the edges together with your fingers, and then seal the square shut with a fork. Boil the medallione in salted water until al dente, 2 minutes, and then place in a bowl. Ladle some Demi-Glace on top, and garnish with shaved Romano and coarsely cracked pepper.
• Preheat the oven to 400 degrees F. Place the veal bones in a roasting pan and drizzle with the olive oil. Roast until browned, 1 hour to 1 hour 30 minutes, and then transfer to a large pot. Deglaze the roasting pan with water, scraping up the browned bits, and pour into the pot. Add the parsley, peppercorns, carrots, bay leaves, onions, thyme, celery and leeks and top off with cold water. Throw in the tomato paste and mix. Bring to a boil over medium heat, and then turn the heat down to medium-low and let simmer until reduced to 1/4 of the original volume, 10 to 12 hours. Strain the broth, and then ladle through a wire mesh sieve into a saucepan over medium-low heat. Cook to reduce, 2 to 4 hours, skimming off the top every 30 minutes. In the last 5 minutes of cooking, mix in the sage.

TORTELLINI WITH PORCINI MUSHROOM SAUCE

Steps:

• Place porcini mushrooms in 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
• Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; sautée until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme; sauté 2 minutes. Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
• Drain tortellini; return to same pot. Add mushroom mixture and toss to coat. Stir in 1/2 cup cheese. Season with salt and pepper. Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 teaspoon thyme.

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS

Steps:

• Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

CHEESE TORTELLINI WITH PROSCIUTTO AND ROSEMARY

Steps:

• Cook Tortellini according to package directions. In a skillet heat olive oil and cook garlic and rosemary. Stir in Prosciutto and cook for 2 minutes. Stir in 1/4 cup Parmesan and butter. Add cooked Tortellini and toss to coat. Serve with fresh pepper and Parmesan.

TORTELLINI IN PORCINI BROTH

Steps:

• If you haven't soaked the Porcini in advance (see note below) set combine Porcini and water in a saucepan and bring to a simmer; let soak for 20 minutes or until tender. Drain soaked Porcini, rinse them to remove grit; and chop them. Strain the soaking liquid through non-bleached paper towel or cotton cheesecloth-lined sieve; reserve for later.
• Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and saute for a few seconds. Add the fresh mushrooms, cover and cook over very low heat until mushrooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper and portion out; garnish with chives.
• NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 quart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed.

TORTELLINI WITH PORCINI MUSHROOM SAUCE

Steps:

• Place porcini mushrooms in a 2-cup measuring cup; add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes.
• Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
• Cook tortellini in large pot of boiling salted water per package directions. Tortellini should be just tender but still firm to the bite. Stir occasionally while boiling.
• Meanwhile, melt butter in large skillet over medium-high heat. Add shallots; saute until golden and tender, about 4 minutes.
• Add mushrooms and 3 tsp thyme; saute 2 minutes.
• Stir in 1 cup mushroom soaking liquid and cream; boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
• Drain tortellini; return to same pot. Add mushroom mixture and toss to coat.
• Stir in 1/2 cup cheese. Season with salt and pepper.
• Transfer tortellini to bowl; sprinkle with 1/4 cup cheese and 1 tsp thyme.
• Serve immediately.

TORTELLINI WITH CHEESE SAUCE

Steps:

• Preheat the oven to 450 degrees.
• Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk, and cook until sauce is thickened and smooth. Add salt, pepper, nutmeg, cayenne and cream.
• Remove the sauce from the heat and add the egg yolk, beating vigorously with the whisk. Let cool slightly. Add the cubes of cheese, stirring rapidly with the whisk.
• Meanwhile, bring 3 quarts of water to a boil and add salt. Add the tortellini and cook until tender, about 7 minutes. Drain well. Scatter the tortellini into a baking dish (a dish measuring 13 1/2 by 8 1/2 by 2 inches is ideal) and spoon the cheese sauce on top.
• Sprinkle the grated cheese over the dish and place in the oven. Bake 10 minutes. To obtain a golden glaze on top of the casserole, run it briefly under the broiler until browned.