Tortellini with ricotta and spinach with cream of mushrooms

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tortellini con funghi e crema

tortellini with ricotta and spinach with cream of mushrooms

Here we are again. This time the recipe that I propose is really super fast. in twenty minutes you will have on the table a tasty, aesthetically beautiful and objectively tasty dish

Of course, as in all recipes, you will have to buy the ingredients, unless you have them already in your kitchen pantry for a random and coincidental coincidence.

INGREDIENTS for 2 people:   tortellini con funghi e crema  

  • 250 gr of fresh tortellini filled with ricotta and spinach
  • 600 gr. of mushrooms
  • 100 g of pecorino romano
  • parsley
  • 1 knob of butter
  • extra virgin olive oil
  • 1 tropea onion
  • rosemary
  • Salt to taste
  • black pepper q.b.
  • chili pepper


  • first bring to a boil a pot with salt water to cook the pasta
  • in a wok pan (or simply a non-stick pan) heat a tablespoon of oil, 1 clove of garlic deprived of the central core and the minced onion
  • add a little ‘black pepper and a pinch of pepper
  • when the garlic is golden add the mushrooms, previously washed and dried
  • add the minced parsley and a pinch of rosemary
  • let the mushrooms cook on medium heat with the lid, adding a little cooking water (then salted)
  • after about twenty minutes, remove the lid and mix and, if necessary, add another ladle of salted hot water

tortellini con funghi e crema

  • in the meantime, if the water is boiling, pour the fresh tortellini which will cook in about 6 minutes
    leave aside a little ‘mushroom (4 tablespoons) to decorate the dish and give consistency
    the remaining mushrooms, with the use of a minipimer and a graduated glass (or a bowl if you prefer) shake until you get a cream
 MEMO: add two ladles of cooking water of the tortellini until the cream is a little ‘more liquid and less dense. 
  • add 100 grams of pecorino cheese and a knob of butter to the cream and pour it back into the pan, leaving it to heat for about 5 minutes on low heat

tortellini con funghi e crema

  • drain the tortellini then add to the cream in the pan
  • add another little parsley raw
  • Served and decorated with two tablespoons of mushrooms previously left aside

  • served
  • eat and be happy

The wine that I recommend as a pairing is a TOCAI FRIULANO. Obviously you should not have liver problems or to be an abstainer.

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Enjoy your meal!


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