Tortellini With Mushrooms And Chives

By ALICJA

PROSPECT WINERY FATS JOHNSON PINO NOIR VQA LCBO 92304
OR
SANTA RITA RESERVA CHARDONNAY
LCBO 348359

Ingredients

• Filling
• 2 tbsp oil
• 1/4 cup finely chopped onion
• 2 cups finely chopped(in food procesor) morel(cremini)mushrooms 175g
• 1/3 cup ricotta
• 1/4 cup grated parmesan
• salt & pepper
• 1 tbsp chopped parsley
• 2 tbsp chopped chives
• Tortelli
• 4 sheets fresh pasta no substitutes
• 4 lg egg yolks
• 1 egg beaten with pinch of salt
• 1/2 cup butter 125ml
• 12 sage leaves
• 1 tbsp lemon juice
• 1/4 grated parmesan

Preparation

Step 1

Heat oil in a lg.frying pan over med.high heat.Add onions and mushrooms and saute for 5 min.or until juices are nearly dry.Remove from heat and add rocotta and parmesan and mix together.Season with salt and pepper to taste and stir in parsley and chives.
Place a sheet of pasta on the counter and,using a sharp knife and a plate as a guide,cut a 6 inch(15cm)round of pasta.Repeat until you have 4 rounds.
Divide mushroom-ricotta mixture into 4 portions.Spoon each portion,about 1/4 cup filling for each,onto a roud of pasta,leaving a small border.Make a well in the centre of the mixture and slip in an egg yolk.Brush edge of pasta with egg-salt mixture and fold over to make a half-moon shape.Seal edges,pressing out any air pockets.
Bring a lg.shallow pot of water to boil.Carefully add tortelli and cook for 3 to 4 min.to make sure yolks remain runny.Immediately remove from pan and place on serving plates.
While pasta is cooking heat butter and sage in small skillet over low heat for 2 min.or until butter is hot and melted.Add lemon juice and season with salt.
Place 1 tortello on each serving dish and drizzle with sauce.Sprinkle with parmesan and serve at once.