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Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, mushroom and mascarpone tortellini. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Bring a pot of salted water to a boil for the tortellini. Heat the olive oil in a large skillet over medium heat. Add the spinach and cook until wilted. Stir in mascarpone, herbs and lemon rind, season to taste and refrigerate until required.

Mushroom and Mascarpone Tortellini is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mushroom and Mascarpone Tortellini is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook mushroom and mascarpone tortellini using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mushroom and Mascarpone Tortellini:

1. Get Fresh Pasta
2. Take 200 g Plain Flour
3. Take 2 Eggs
4. Take 1 tsp Salt
5. Make ready Mushroom Filling
6. Make ready 1 Onion
7. Prepare 2 tbs Butter
8. Prepare 400 g any Mushrooms
9. Prepare 2 Cloves Garlic
10. Get 1 heaped tsp Marmite (for the bite)
11. Take 15 g Parsley
12. Prepare 1 Chicken Stock Cube
13. Prepare 1 tsp Black Pepper
14. Prepare Butter Parsley Sauce
15. Make ready 3 tsp Butter
16. Prepare 10 g Parsley

Remove from the heat and set aside to cool. Cook the ribbon pasta in boiling, salted water according to instructions on the packet, until al dente. Heat the butter in a skillet and sauté the shallots and the mushrooms. Now stir in the mascarpone cheese and the chopped thyme.

Instructions to make Mushroom and Mascarpone Tortellini:

1. 1. To prepare the pasta, mix all the ingredients together and bring into a dough. Cling film it and place in the fridge for at least 30 mins.
2. 2. While the dough is chilling in the fridge you can prepare the filling. Finely dice the onions and fry in the butter for 10 mins, just to soften.
3. 3. Roughly chop the mushroom and garlic. Add the rest of the ingredients to the pan. After 10 more minutes add the mascarpone and turn off the heat.
4. 4. Once the filling has cooled it’s now time to assemble the tortellini. Dust the work surface with flour and roll out the dough very thin and cut out circles (7 cm in diameter).
5. 5. In the middle of the circle place 1/2 tsp of the mushroom filling. Fold the pasta in half to make a semicircle pressing down on the edges to seal in the mixture.
6. 6. Bring the two ends together and pinch hard to form the traditional tortellini shape.
7. 7. Repeat this until you have used all the mixture.
8. 8. In boiling hot water, one by one drop in the pasta. Boil for 4-5 minutes.
9. 9. While it is boiling finely chop the parsley. In a separate frying pan melt the butter and add the parsley.
10. 10. Take the pasta out the water and drop them into the hot butter. Toss the pasta in the pan just to crisp the edges of the tortellini.
11. 11. Serve with more freshly chopped parsley and enjoy!

Heat the butter in a skillet and sauté the shallots and the mushrooms. Now stir in the mascarpone cheese and the chopped thyme. Cook pasta al dente in a large pot of salted boiling water. In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. This cheesy tortellini bake is a dish the whole family will love–it's filled with sweet-tasting marinara, mushrooms and spinach and topped with melted cheese.

So that’s going to wrap it up for this special food mushroom and mascarpone tortellini recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!