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


    • 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.
    • Finely dice the onion. Clean the champignons and oyster mushrooms and cut them into fine strips.
    • In a frying pan over medium heat, sauté the onion in 1 tablespoon of olive oil for 5 minutes until translucent.
    • 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.
    • 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.
    • For the dough, process the durum wheat semolina and water as described in the [pasta dough recipe](/en/pasta-dough). Roll out the dough thinly with a pasta machine up to level 5.
    • 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.
    • 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.

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