Happy Valentine’s Day! We are ending our theme of red and pink love with these savory tortellini.
I recently inherited a pasta machine, so why not christen it with some Cringey Kitchen? The dough was no easy task and it took a lot of trial and error to get the dough to a thickness that worked for us. It depends on your pasta machine, but try to get to the middle dial of thickness. We found that if you made it too thin, it just fell apart but if it is too thick it will feel chewy.
For the filling, I introduced Chef K to TOFU! Who says you need cheese to make a pasta filling? Not us here in the land of Cringey. Chef K definitely gave me a weird look about my tofu addition, but it turned out really well with the mushroom.
Mama T (Chef K’s mom, I know that’s totally confusing), could not stop snagging these tortellini from us when they came out of the water. Delicious on their own, but try them with our bone broth recipe!
Keep your tofu in your tortellini, not the floor,
Your favorite alternative chefs, K & T
Mushroom Filled Tortellini
Ingredients
Pasta
- 1½ cup all purpose gluten free flour
- 1 tsp salt
- 3 eggs
- 3 tsp beet juice really depends how red you want yours
Filling
- 8 oz mushrooms (crimini, shiitake, oyster)
- 1¼ tbsp butter
- 1 shallot minced
- 2 cloves garlic minced
- 1 tsp fresh thyme
- Kosher salt and black pepper
- ¼ cup red wine
- ½ tsp Worcestershire sauce
- ½ cup firm tofu
Instructions
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Start with your dough. In a large mixing bowl combine your flour and salt. Create a well and add in eggs and as much beet juice as you need to keep the dough from getting too goopy.
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Knead the dough on a floured surface and wrap in saran wrap. Refrigerate for 20 minutes before use.
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For the filling, start by putting your mushrooms into a food processor and pulse until finely minced.
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In a large skillet over medium heat, melt butter and add mushrooms. Cook for 3-5 minutes until mushrooms become soft. Add shallots, garlic, and thyme to your mushrooms and season with salt and pepper.
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Lower your heat to medium low and cook for 15-20 minutes until mixture is dry, stir frequently.
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Lastly add red wine and Worcestershire sauce and increase heat to high. Cook for 1 minute until liquid fully evaporates.
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Remove from heat and stir in tofu until well combined.
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Put the dough through a pasta roller until you have a nice thin sheet about 1/16 in thick. Get out your circle cookie cutter and create disks.
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Put your filling in a pastry bag and add ½ tsp of filling in the center of each disk. Moisten the edges of the disk and fold in half, then bring the corners together. Make sure you have no air bubbles.
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Cook tortellini in salted, boiling water for 4 minutes until cooked. Serve with your favorite pasta sauce or our beef bone broth!