Spinach & Ricotta Tortelloni with honey mushroom cream, hazelnuts and rosemary
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 500 g honey mushrooms
- 1 garlic clove
- 8 tbsp extra virgin olive oil
- 2 rosemary sprigs
- 2 tbsp hazelnuts cut in half
- 500 ml vegetable stock
- salt and pepper to taste
METHOD
Here's a recipe for all you foragers out there. Honey mushrooms are in season in autumn and taste delicious. You won't find them in the shops so it's a special treat. Just make sure that you only pick the mushrooms that are safe to eat!
Toast the hazelnuts in a non-sticking pan for a couple of minutes until lightly golden and set aside. Clean the mushrooms cutting the fibrous part at the base of the stem off and using a small knife, remove any leftover soil residue. Wash the mushrooms thoroughly under running water and drain.
Heat 4 tbsp of oil in a pan, add the garlic clove and cook until fragrant about one minute. Add 1 sprig of rosemary and the mushrooms and sauté on medium high heat for about 5 minutes. Season with salt and pepper, discard the rosemary, add the hot vegetable stock and cook for 2 more minutes.
Drain a handful of mushrooms with a slotted spoon and set aside. Blend remaining mushrooms and broth with a stick blender to obtain a fluid smooth cream. If necessary add a little more stock according to your taste.
In the meantime cook the tortelloni according to pack instructions and heat 4 tablespoons of oil with the mushrooms and remaining rosemary cut in small sprigs. Divide the cream between the plates. Drain the tortelloni and add to each dish. Garnish with the mushrooms, tosted hazelnuts and rosemary leaves. Season with some hot oil and serve.
Toast the hazelnuts in a non-sticking pan for a couple of minutes until lightly golden and set aside. Clean the mushrooms cutting the fibrous part at the base of the stem off and using a small knife, remove any leftover soil residue. Wash the mushrooms thoroughly under running water and drain.
Heat 4 tbsp of oil in a pan, add the garlic clove and cook until fragrant about one minute. Add 1 sprig of rosemary and the mushrooms and sauté on medium high heat for about 5 minutes. Season with salt and pepper, discard the rosemary, add the hot vegetable stock and cook for 2 more minutes.
Drain a handful of mushrooms with a slotted spoon and set aside. Blend remaining mushrooms and broth with a stick blender to obtain a fluid smooth cream. If necessary add a little more stock according to your taste.
In the meantime cook the tortelloni according to pack instructions and heat 4 tablespoons of oil with the mushrooms and remaining rosemary cut in small sprigs. Divide the cream between the plates. Drain the tortelloni and add to each dish. Garnish with the mushrooms, tosted hazelnuts and rosemary leaves. Season with some hot oil and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Spinach & Ricotta Tortelloni
- 500 g honey mushrooms
- 1 garlic clove
- 8 tbsp extra virgin olive oil
- 2 rosemary sprigs
- 2 tbsp hazelnuts cut in half
- 500 ml vegetable stock
- - salt and pepper to taste
METHOD
Here's a recipe for all you foragers out there. Honey mushrooms are in season in autumn and taste delicious. You won't find them in the shops so it's a special treat. Just make sure that you only pick the mushrooms that are safe to eat!
Toast the hazelnuts in a non-sticking pan for a couple of minutes until lightly golden and set aside. Clean the mushrooms cutting the fibrous part at the base of the stem off and using a small knife, remove any leftover soil residue. Wash the mushrooms thoroughly under running water and drain.
Heat 4 tbsp of oil in a pan, add the garlic clove and cook until fragrant about one minute. Add 1 sprig of rosemary and the mushrooms and sauté on medium high heat for about 5 minutes. Season with salt and pepper, discard the rosemary, add the hot vegetable stock and cook for 2 more minutes.
Drain a handful of mushrooms with a slotted spoon and set aside. Blend remaining mushrooms and broth with a stick blender to obtain a fluid smooth cream. If necessary add a little more stock according to your taste.
In the meantime cook the tortelloni according to pack instructions and heat 4 tablespoons of oil with the mushrooms and remaining rosemary cut in small sprigs. Divide the cream between the plates. Drain the tortelloni and add to each dish. Garnish with the mushrooms, tosted hazelnuts and rosemary leaves. Season with some hot oil and serve.
Toast the hazelnuts in a non-sticking pan for a couple of minutes until lightly golden and set aside. Clean the mushrooms cutting the fibrous part at the base of the stem off and using a small knife, remove any leftover soil residue. Wash the mushrooms thoroughly under running water and drain.
Heat 4 tbsp of oil in a pan, add the garlic clove and cook until fragrant about one minute. Add 1 sprig of rosemary and the mushrooms and sauté on medium high heat for about 5 minutes. Season with salt and pepper, discard the rosemary, add the hot vegetable stock and cook for 2 more minutes.
Drain a handful of mushrooms with a slotted spoon and set aside. Blend remaining mushrooms and broth with a stick blender to obtain a fluid smooth cream. If necessary add a little more stock according to your taste.
In the meantime cook the tortelloni according to pack instructions and heat 4 tablespoons of oil with the mushrooms and remaining rosemary cut in small sprigs. Divide the cream between the plates. Drain the tortelloni and add to each dish. Garnish with the mushrooms, tosted hazelnuts and rosemary leaves. Season with some hot oil and serve.