Pasta is so delicious when you fill it with rich flavors. Here we come with a tasty and warming dish with light flavors.
Cheese Tortellini with Mushrooms
For 4-6 servings
Pasta dough (according to the basic recipe)
150 g of mascarpone
1 cup of finely grated Västerbottens-cheese + a little more for serving
salt and freshly ground pepper
1 small leek
100 g of fresh forest mushrooms
1 tbsp. olive oil
1 liter of strong chicken broth, preferably home-made
70 g of baby spinach
salt and freshly ground black pepper
1 pot of basil
1 teaspoon grated lemon zest
1 teaspoon of liquid honey
1 dl olive oil, extra virgin
Blend the mascarpone and the cheese into cream and season it with a little bit of salt and pepper.
Make the pasta dough according to the basic recipe. Cut out squares that are about 6 x 6 centimeters in size.
Add about one teaspoon of the filling in the middle, fold together into triangles and squeeze the edges together. Fold the ends toward each other and pinch together. Let them rest on a floured towel while making the sauce.
Tear and rinse the leek and slice it well. Wipe the mushrooms clean with a damp paper towel and cut it into slices.
Heat butter or oil in a large pan and lightly brown the leek and mushrooms. Pour in the broth and let it simmer for about 10 minutes.
Add tortellini and let simmer for another 5 minutes. Finish by adding the spinach and allowing it to soften and season with salt and pepper.
Mix the ingredients into the oil, and season with salt.
Serve the sauce with tortellini and the oil and preferably a little grated Västerbottens-cheese. It will be a fairly large batch of tortellini but you can serve them with a good tomato sauce the next day.