TORTELLINI WITH MUSHROOM SAUCE

Preparation Method :

• To make pasta: Sift flour and salt onto a board. Make a well in the centre of the flour. 1 In a jug, whisk together eggs, oil and water.
• Add egg mixture gradually to flour, working in with your hands until mixture forms a ball.
• Add extra water if necessary. Knead on a lightly floured surface for 5 minutes or until dough is smooth and elastic.
• Place the dough in a lightly oiled bowl. Cover with plastic wrap and allow to stand for 30 minutes.
• To make Filling: In a bowl, combine drained spinach, ricotta and parmesan cheeses, egg, salt and pepper. Set aside.
• To make Sauce: Heat oil in a frying pan. Add garlic and stir over low heat for 30 seconds. Add mushrooms and cook for 3 minutes. Pour in cream. Set aside.
• Roll dough out on a lightly floured surface until about 1 mm thick. Using a floured cutter, cut into 5 cm rounds.
• Spoon about ½ teaspoon of Filling in the centre of each round. Brush a little water around edge of each round. Fold rounds in half to form a semi-circle.
• Press edges together firmly. Wrap each semi-circle around your forefinger to form a ring. Press ends of dough together firmly.
• Cook tortellini in batches in a large pan of rapidly boiling water for about 8 minutes each batch-until just tender. Drain well and return to pan. Keep warm.
• Return Sauce to medium heat. Bring to the boil. Reduce heat and simmer for 3 minutes. Add the parmesan cheese, salt and pepper; stir well.
• Add Sauce to tortellini and toss until well combined. Divide tortellini and sauce between individual warmed serving bowls.