La Famiglia Rana's delicious Mushroom & Mascarpone Tortelloni is the hero of this recipe. Delicious al denta pasta and fresh mushrooms? A winning combination.
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Serves
2
Mixed Mushrooms
Garlic
Thyme
Parsley
White Wine
Tortelloni
Parmesan
Lemon
Extra Virgin Olive Oil
Black Pepper
To Serve:
Walnuts
Parmesan
Serves
2
Mixed Mushrooms
Garlic
Thyme
Parsley
White Wine
Tortelloni
Parmesan
Lemon
Extra Virgin Olive Oil
Black Pepper
To Serve:
Walnuts
Parmesan
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Step 1.
Bring a large pan of water to a gentle boil.
Step 2.
Start by roughly chopping the mushrooms to similar sized pieces.
Step 3.
Heat 3 tbsp olive oil to a large frying pan over a high heat. Add the mushrooms with a pinch of salt and cook for 5 mins, until golden.
Step 4.
Meanwhile, finely chop the garlic, remove the leaves from the thyme and finely chop the parsley (stalks and all).
Step 5.
Add the finely chopped or grated garlic, thyme and parsley to the mushrooms to fry for another minute before adding in the white wine to bubble. Turn down the heat to low
Step 6.
Empty the La Famiglia Rana Mushroom & Mascarpone Tortelloni into the boiling water and cook for only 2 mins. Use a slotted spoon to transfer the pasta to the mushroom sauce with a big splash of pasta water. Finely grate the parmesan into the pan and add the lemon juice. Toss until the silky sauce coats the pasta. Season well with salt and pepper.
Step 7.
Tip onto plates and serve with extra grated Parmesan and a scattering of walnuts.
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