Vegane Tortellini mit Pilzfüllung

Tortellini with Mushroom Filling

Preparation: 60 mins
Cooking: 4 mins
For 2 servings



  • 50 g cashews
  • 1 tbsp. nutritional yeast
  • Nutmeg
  • Salt, pepper


  • 1 onion
  • 100 g champignons
  • 100 g oyster mushrooms
  • 1 tbsp. tomato paste
  • 1/2 tsp. oregano
  • Olive oil


  • 135 g durum wheat semolina
  • 65 ml water


  1. For the ricotta, first boil the cashews in water for 10 minutes until they are soft. Then drain the cashews in a sieve and rinse under running water. Next, put them in a stand mixer together with 50 ml of water, yeast flakes and a pinch each of nutmeg, salt and pepper. Mix briefly until it has a creamy, grainy consistency.
  2. Finely dice the onion. Clean the champignons and oyster mushrooms and cut them into fine strips.
  3. In a frying pan over medium heat, sauté the onion in 1 tablespoon of olive oil for 5 minutes until translucent.
  4. Then add the champignons and oyster mushrooms and sauté for about 15 minutes until golden brown at all sides. Every 5 minutes, deglaze with a shot of white wine and stir well. Finally, stir in the tomato paste thoroughly.
  5. Place the sautéed mushrooms in a stand mixer with 4 tablespoons ricotta and oregano and puree briefly. It should make an even, but not too fine, filling. Let this cool, covered, in the refrigerator for at least 30 minutes.
  6. For the dough, process the durum wheat semolina and water as described in the pasta dough recipe. Roll out the dough thinly with a pasta machine up to level 5.
  7. Cut out circles of about 5 cm from the dough sheets. Then place about 1 teaspoon of the filling in the center of each dough. Now fold the dough in half and press the edges lightly all around with a fork so that the filling is completely sealed. Finally, press the corners of the flat edge together to form a tortellini shape.
  8. Cook the tortellini in boiling and lightly salted water for 4 minutes.

About this recipe

These super delicious handmade tortellini are filled with fresh mushrooms and vegan ricotta made from cashews. To serve, just add a little olive oil and fresh herbs. The effort is worth it.