TORTELLONI WITH MORELS AND CHANTERELLES
This decadent fresh stuffed pasta is reason enough to host a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and saute until translucent, about 4 minutes.
- Add morels and chanterelles, and saute until liquid is released and evaporated and they are tender, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a wooden spoon. Add stock, salt, and pepper; simmer until reduced by one fourth, about 5 minutes.
- Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add remaining 4 tablespoons butter; stir. Meanwhile, bring a large pot of water to a boil; add salt. Add tortelloni in batches of 12; cook until al dente, about 5 minutes, and remove with a slotted spoon. Divide tortelloni among bowls; spoon sauce over them. Garnish with Parmesan and tarragon; serve.
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Ovie Alex
[email protected]0/10 would not make again.
Caden Hill
[email protected]Avoid this recipe at all costs!
Lee Actor
[email protected]This was the worst pasta dish I have ever had.
Wahaj Shahidm
[email protected]I would not recommend this recipe to anyone.
Lm Nop
[email protected]This dish was a lot of work and the end result was not worth it.
Tshidi Mkansi
[email protected]I followed the recipe exactly but the dish turned out too salty.
Jessah Marie
[email protected]The morels and chanterelles were not very fresh and they had a bit of a strange taste.
Michael Hyuha
[email protected]This dish was a bit bland for my taste. I had to add some extra salt and pepper.
Mohammad Alamin
[email protected]The tortelloni were a bit too thick for my taste, but the filling was delicious.
Sherry Simmons
[email protected]I would have liked the sauce to be a bit creamier, but overall this dish was very good.
Jill Robertson
[email protected]This dish is a bit on the expensive side, but it's worth it for a special occasion.
Sidra Sidra
[email protected]I'm not a great cook, but I was able to make this dish with relative ease. The instructions were clear and concise.
Shyam Shrivastav
[email protected]I'm a vegetarian and I was looking for a hearty and flavorful pasta dish. This tortelloni with morels and chanterelles definitely hit the spot.
Ismail Ali
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved the unique flavor combination.
Celestine Tormal
[email protected]This was my first time making tortelloni and it was surprisingly easy. The step-by-step instructions were very helpful.
John Malome
[email protected]I followed the recipe exactly and the dish turned out great. I'm definitely adding this one to my regular rotation.
Shazia liiahi Shazia liiahi
[email protected]This dish was a bit time-consuming to make, but it was worth the effort. The end result was a truly special meal.
Baas farees
[email protected]The tortelloni were cooked perfectly and the filling was rich and flavorful. I especially loved the creamy sauce.
Ab Qadeer Siyal
[email protected]I'm not usually a fan of mushrooms, but this dish changed my mind. The morels and chanterelles were cooked to perfection and had a wonderful earthy flavor.
roa Ridoy
[email protected]This tortelloni dish with morels and chanterelles was an absolute delight! The combination of flavors and textures was simply exquisite.