Mushroom Tortelloni with Truffle Butter

Category, DifficultyBeginner
Yields1 Serving
Prep Time2 minsCook Time3 minsTotal Time5 mins

Black truffle tortelloni and truffle butter is a robust expression of all things truffle.  In this recipe we mix summer black truffle in a delicate balance with ricotta cheese to create a creamy filling with the earthly flavour of truffle.  By layering on a truffle butter on top of our hand folded tortelloni we reinforce the earthy tones of the truffle without making it too overpowering.  A dash of parmesan finishes the dish to balance the smoothness of the butter with the saltiness of the parmesan. 

INGREDIENTS

250 g La Tua Pasta Tortelloni Mushroom & Cheese
30 g La Tua Pasta Truffle Butter
30 g Parmigiano Reggiano

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By clicking the below button you will add to the basket:

  • 1 x 250g Tortelloni Mushroom & Cheese
  • 1 x 30g Truffle Butter
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

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METHOD

1

1. In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water

2

Bring the water to a gentle boil and carefully place the toretelloni in the boiling water

3

Cook for 3 – 4 minutes depending on preference

4

Gently melt truffle butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the truffle butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the tortelloni with the butter, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Tortelloni Mushroom & Cheese
 30 g La Tua Pasta Truffle Butter
 30 g Parmigiano Reggiano

Directions

1

1. In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g add 2.5 litres of water

2

Bring the water to a gentle boil and carefully place the toretelloni in the boiling water

3

Cook for 3 – 4 minutes depending on preference

4

Gently melt truffle butter in a in a frying pan without burning and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the truffle butter. (The starchy pasta water is the secret to getting a good coating of the butter on tortelloni). You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the tortelloni with the butter, plate and garnish with Parmesan

6

Buon Appetito!

Mushroom Tortelloni with Truffle Butter

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