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Antico Posto's Veal Tortelloni with Mushrooms

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12
serves

INGREDIENTS

3 lb. fresh pasta sheets
5.0 cups of Veal Filling Magnifying_glass
9 cups (3 lb.) assorted fresh wild mushrooms, sliced
3/4 cup fresh parsley, chopped
3/4 cup Extra virgin olive oil
8 cups reduced chicken stock
3/4 cup butter
truffle oil (optional), if desired

INSTRUCTIONS

  1. 1
    For Tortelloni: Cut 3-1/2-inch circles out of pasta sheets; discard trimmings. Place 1 Tbsp veal filling in center of each circle. Moisten edges with water, fold in half and pinch to seal. Moisten ends, overlap and pinch to seal.
  2. 2
    Cook 6 tortelloni in boiling salted water 8 to 12 minutes or until al dente. Drain.
  3. 3
    Sauté 3/4 cup mushrooms and 1 Tbsp parsley in 1 Tbsp oil until tender. Add 2/3 cup chicken stock; reduce slightly. Whisk in 1 Tbsp butter. Add 6 tortelloni; stir to coat. Serve immediately, with a drizzle of truffle oil, if desired.

notes

Antico Posto, Oakbrook, IL, Executive Chef Russel Bry

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preparation methods
Meals/Courses
cuisines European, Italian
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