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Mushroom and Mascarpone Tortellini
Mushroom and Mascarpone Tortellini

Before you jump to Mushroom and Mascarpone Tortellini recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

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One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most probably buy many items out of habit. For example, in all likelihood you have never checked the box of your favorite cereal to find out its sugar content. Having a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a positive change to your diet.

Thus, it should be quite obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to mushroom and mascarpone tortellini recipe. To cook mushroom and mascarpone tortellini you only need 16 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to cook Mushroom and Mascarpone Tortellini:
  1. You need Fresh Pasta
  2. Get 200 g Plain Flour
  3. You need 2 Eggs
  4. Prepare 1 tsp Salt
  5. Get Mushroom Filling
  6. Provide 1 Onion
  7. Prepare 2 tbs Butter
  8. Provide 400 g any Mushrooms
  9. Use 2 Cloves Garlic
  10. You need 1 heaped tsp Marmite (for the bite)
  11. Prepare 15 g Parsley
  12. Prepare 1 Chicken Stock Cube
  13. Get 1 tsp Black Pepper
  14. Use Butter Parsley Sauce
  15. Take 3 tsp Butter
  16. Get 10 g Parsley
Instructions to make Mushroom and Mascarpone Tortellini:
    1. To prepare the pasta, mix all the ingredients together and bring into a dough. Cling film it and place in the fridge for at least 30 mins.
    1. While the dough is chilling in the fridge you can prepare the filling. Finely dice the onions and fry in the butter for 10 mins, just to soften.
    1. Roughly chop the mushroom and garlic. Add the rest of the ingredients to the pan. After 10 more minutes add the mascarpone and turn off the heat.
    1. Once the filling has cooled it’s now time to assemble the tortellini. Dust the work surface with flour and roll out the dough very thin and cut out circles (7 cm in diameter).
    1. In the middle of the circle place 1/2 tsp of the mushroom filling. Fold the pasta in half to make a semicircle pressing down on the edges to seal in the mixture.
    1. Bring the two ends together and pinch hard to form the traditional tortellini shape.
    1. Repeat this until you have used all the mixture.
    1. In boiling hot water, one by one drop in the pasta. Boil for 4-5 minutes.
    1. While it is boiling finely chop the parsley. In a separate frying pan melt the butter and add the parsley.
    1. Take the pasta out the water and drop them into the hot butter. Toss the pasta in the pan just to crisp the edges of the tortellini.
    1. Serve with more freshly chopped parsley and enjoy!

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