Mushroom tortellini in broth
Ingredients:
- 1 tbs olive oil
- 2 garlic cloves, low
- 125g Swiss brown mushrooms, finely sliced
- 100g fresh ricotta
- 1 tsp fresh thyme leaves
- 2 tbs finely grated parmesan
- 18 fresh flour gow gee wrappers
- 1 small onion, halved longitudinally, thinly sliced
- 1L (4 cups) chicken strain
- 50g Swiss brown mushrooms, spare, thinly sliced
- Fresh thyme sprigs, to help
How to:
Heat half the oil in a non-stick frying pan over medium oestrus. Add the garlic and cook for 30 seconds. Add the mushroom and cook for 2 minutes or until subdued. Transfer to a sieve over a heatproof roll. Set aside for 20 minutes to drain and poise. Reserve the mushroom liquified.
Combine the mushroom assortment, ricotta, thyme leaves and parmesan in a roll. Taste and season with salt and peppercorn. Place a gow gee wrapper on a clean work rise. Spot 2 level teaspoonfuls of the mushroom mixture in the centre of the wrapping. Brush the edges with weewee. Fold in half and pinch the edges together to enclose woof. Place on a tray. Repeat with the remaining mushroom mixture and gow gee wrappers to shuffle 18 tortellini. Place tortellini in a single layer on the tray.
Heat the remaining oil in a large saucepan over medium-low rut. Add the onion and make, stirring occasionally, for 10 minutes or until lucky. Stir in the stock and reserved mushroom liquified.
Bring the stock mixture to the moil. Add the tortellini and extra mushroom and return to the furuncle. Cook for 5 minutes or until bid. Divide among serving bowls and top with the thyme sprigs. Serve now.
Time plan tip: Prepare this recipe to the end of tone 2 capable 7 hours leading. Cover with plastic wrap and place in the fridge. Continue to the end of tone 3 capable 1 hour forward. Continue from step 4 just before serving.
Cooking time:20 min.