Mushroom tortellini with Parma ham
4 servings
105 minutes
Mushroom tortellini with Parma ham is a refined dish of European cuisine that combines delicate pasta, the rich flavor of mushrooms, and the spiciness of Parma ham. Its roots trace back to Italian tradition, where tortellini were created as a symbol of family warmth and craftsmanship. The filling of champignons and porcini adds depth to the flavor, while the addition of creamy sauce and olives makes the dish truly harmonious. Tortellini are served with an aromatic sauce made from ham, white wine, and vegetables, creating a rich palette of flavors. It pairs perfectly with a glass of dry wine and fresh herbs, making it an ideal choice for a cozy dinner or festive feast.
1
Sift the flour into a pot. Add eggs, yolk, pour in 3 tablespoons of wine, and salt. Mix the components with a mixer. Add green juice for coloring the dough. Knead the dough by hand for 2-3 minutes until it becomes elastic and smooth. Wrap the dough in film and let it rest for 1 hour.
- Wheat flour: 200 g
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Dry white wine: 0.25 l
- Fresh herbs: 1 bunch
2
Soak dried mushrooms in a glass of warm water for 15 minutes. Clean the champignons and chop them very finely. Peel the onion and dice it.
- Dried mushrooms: 15 g
- Fresh button mushrooms: 375 g
- Shallot: 1 piece
3
Sauté the onion in butter until translucent, add mushrooms, and season with salt and pepper. Fry the mushroom filling over medium heat until all the liquid evaporates. Cool and mix with finely chopped white mushrooms, sour cream, and chopped herbs.
- Shallot: 1 piece
- Butter: 3 tablespoons
- Fresh button mushrooms: 375 g
- Dried mushrooms: 15 g
- Sour cream 35%: 50 g
- Fresh herbs: 1 bunch
4
Roll the dough into a thin layer. Cut out circles with a diameter of 5 cm. Place 0.5 teaspoon of mushroom filling in the center. Seal the tortellini.
- Wheat flour: 200 g
5
Boil the tortellini in a large amount of salted boiling water for 6-7 minutes.
- Wheat flour: 200 g
6
Cut the ham and carrot into strips. Peel and dice the onion.
- Pork ham (leg): 100 g
- Carrot: 1 piece
- Onion: 2 pieces
7
Fry the ham in butter with onion and carrot. Pour in wine, season with salt and pepper, and cook for 8 minutes on low heat.
- Pork ham (leg): 100 g
- Butter: 3 tablespoons
- Onion: 2 pieces
- Carrot: 1 piece
- Dry white wine: 0.25 l
- Fresh herbs: 1 bunch
8
Place the cooked tortellini on plates, drizzle with ham sauce, and sprinkle with chopped olives.
- Pitted black olives: 1 jar
