TORTELLONI WITH MORELS AND CHANTERELLES
This decadent fresh stuffed pasta is reason enough to host a dinner party.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and saute until translucent, about 4 minutes.
- Add morels and chanterelles, and saute until liquid is released and evaporated and they are tender, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a wooden spoon. Add stock, salt, and pepper; simmer until reduced by one fourth, about 5 minutes.
- Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add remaining 4 tablespoons butter; stir. Meanwhile, bring a large pot of water to a boil; add salt. Add tortelloni in batches of 12; cook until al dente, about 5 minutes, and remove with a slotted spoon. Divide tortelloni among bowls; spoon sauce over them. Garnish with Parmesan and tarragon; serve.
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AB_ jozeph
[email protected]This is my go-to recipe for tortelloni. It's always a crowd-pleaser.
Saleem Richson
[email protected]I love this recipe! The tortelloni are always a hit with my family and friends.
lloyd erica
[email protected]This recipe is a keeper! The tortelloni were light and fluffy, and the sauce was creamy and flavorful. I will definitely be making this again.
Maxdi
[email protected]I followed the recipe exactly and the tortelloni turned out perfectly. The sauce was also delicious. This is a great recipe!
Eliana Giannola
[email protected]This recipe was a disaster! The tortelloni were mushy and the sauce was watery.
Screwed Up Music
[email protected]Not a fan of this recipe. The tortelloni were dry and the sauce was too salty.
Black MONEy
[email protected]This recipe was a bit bland. I would recommend adding more salt and pepper to the sauce next time.
M Muddassir
[email protected]The tortelloni were a bit overcooked, but the sauce was delicious. I would recommend cooking the tortelloni for a shorter amount of time next time.
Zaeynab Hamza
[email protected]This dish was a bit too rich for my taste, but it was still very good. I would recommend using less butter and cream next time.
Alexander somtochukwu Onwubuariri
[email protected]I'm not usually a fan of tortelloni, but this recipe changed my mind. The tortelloni were cooked perfectly and the sauce was amazing. I will definitely be making this again.
Rahim Luxury
[email protected]This recipe was easy to follow and the results were delicious. The tortelloni were light and fluffy, and the sauce was creamy and flavorful.
Zarah Carroll
[email protected]The flavors in this dish were amazing! The morels and chanterelles added a depth of flavor that I didn't expect. I will definitely be making this again.
Ch Jadi
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone raved about the tortelloni and the sauce. I will definitely be making this again.
M Ayub
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The tortelloni were delicious and the sauce was amazing. I will definitely be making this again.
Nayyer Sultana
[email protected]The tortelloni were cooked perfectly, with a slight bite to them, and the sauce was creamy and flavorful. I especially enjoyed the nutty flavor of the morels.
Deepak gnawali
[email protected]This tortelloni dish was an absolute delight! The combination of morels and chanterelles added a rich, earthy flavor to the delicate tortelloni, creating a truly unforgettable taste experience.