Mushroom Tortelloni with Truffle Butter


Category, DifficultyBeginnerPrep Time2 minsCook Time3 minsTotal Time5 minsYields1 Serving

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

Please note that some essential ingredients,
such as olive oil, salt, pepper, and eggs, are not
included in our pasta boxes

Buy the ingredients

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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