Tortellini with Mushroom Filling

Instructions

• 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.