Goat Cheese & Mushroom Tortellini

INGREDIENTS

Pasta

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 2 egg yolks
• A pinch of salt

Filling

• 2 tablespoons olive oil
• 8 oz. mushroom, sliced thin
• 4 oz. oyster mushrooms, sliced or torn
• 3 garlic cloves, pasted
• 4 oz. goat cheese
• 1/4 cup parmesan cheese
• 1 egg yolk

Brudo (broth)

• 1 1/2 quarts vegetable broth
• 1 parmesan rind
• 4 garlic cloves, smashed
• 3-4 thyme sprigs
• 1 onion, rough chop
• 2 carrots, rough chop
• 2 celery stalks, rough chop
• 1/4 cup dried mixed mushrooms
• 1/4 cup fresh parsley, minced
• 1/2 lemon, juiced

DIRECTIONS

In a mixing bowl, combine the flour, salt and eggs until a pasta dough has formed. Cover bowl and let rest for 10 minutes.

Make the filling by preheating a saute pan over medium-high heat with olive oil.

Add mushrooms to the pan and cook until mushrooms start to turn golden, around 8 - 12 minutes.

Add pasted garlic to the pan and let cook for 1 minute, then turn off the heat.

Remove 1/2 cup of cooked mushrooms and set aside.

Stir in goat cheese, parmesan and an egg yolk to the filling. Taste for seasoning.

Using an immersion blender, lightly blend the mushrooms to form a mushroom pate. Put filling into a pastry bag and set aside.

Knead rested pasta dough 5 - 6 times until you have a smooth dough and cut into 4 equal pieces. Keep the remaining pieces covered.

Roll pasta into long sheets through a pasta machine first by laminating the dough to fit the size of the pasta machine. Start from the biggest size, and run through the machine until you reach desired thinness (setting 7).

Using a biscuit cutter or ring, press into pasta dough for even tortellini shells.

Fill the center of each tortellini shell with 1 teaspoon of filling, fold the shell in half like a mini empanada, and seal the edges with a little water. To close tortellini, fold each end around your finger to create the signature tortellini shape. Hold tortellini on a sheet tray dusted with flour until ready to boil. DO NOT REFRIGERATE.

To make brudo: lightly saute the carrots, celery, onion, and garlic in olive oil in a sauce pot over medium high heat. Cook until the vegetables until they start to become fragrant, then add in thyme, porcini powder, vegetable broth, and parmesan rind. Reduce the heat to low, cover, and let simmer for 30 minutes up to an hour.

Taste broth for seasoning, strain out the vegetables, and add fresh lemon juice.

Boil tortellini in salted boiling water until they float.

Remove cooked tortellini, add to strained broth and garnish with reserved mushrooms, fresh parsley, cracked black pepper, and optional parmesan cheese. Enjoy!

Serves 6.