Tortellini with Mushroom Filling

Instructions

• Prepare fresh pasta dough for 2 portions and let it rest.
• For the ricotta, cook the cashews in water for 10 minutes until soft, then drain. Transfer to a high-speed blender together with 50 ml water, nutritional yeast and a pinch each of nutmeg, salt and pepper. Blend until a creamy but slightly grainy texture forms. Set aside.
• Finely dice the onion. Clean the button mushrooms and oyster mushrooms and cut them into thin strips.
• Heat 1 tbsp olive oil in a pan over medium heat. Add the onion and sauté for about 5 minutes until translucent.
• Add the button mushrooms and oyster mushrooms and fry for about 10 minutes until golden brown. After about 5 minutes, stir in the tomato paste and deglaze with a splash of white wine. Let the liquid cook off completely.
• Transfer the fried mushrooms to a blender together with the ricotta, lemon zest and oregano. Briefly blend until a fine, even filling forms. Cover and chill in the refrigerator for at least 30 minutes.
• Roll out the pasta dough thinly using a pasta machine, up to setting 4. Cut out circles about 5 cm in diameter.
• Place about 1 tsp of filling in the center of each circle. Fold the dough over, seal the edges carefully and press lightly. Then bring together and press the two ends of the straight edge to form the typical tortellini shape.
• Cook the tortellini in lightly salted boiling water for about 4 minutes.