and the second of my favorite tortellini trio destine for the freezer. being me i made the pasta spelt this time just to see how it would taste and for of-course the added nutrition. all i did was replace the whole wheat in the pasta recipe for the spinach and ricotta with spelt. enjoy!
MUSHROOM FILLING
1 oz dried porcini mushrooms
1c hot water
2 shallots finely chopped
1/4c olive oil
2 lbs various mushrooms chopped- i used button, shiitake & baby bella
1/4 c chopped parsely
1 tsp salt
1/2 tsp pepper
1/2c parmigiana reggiano
1/2c whole milk ricotta
*reconstitute the porcini in the hot water for 30 minutes, drain reserving 1/4c of the soaking water.
*chop the porcini and set aside
*heat the olive oil in a skillet, add the shallots and cook for 2 minutes
*add the parsley, cook for 1 minute
*add the mushrooms, cook for 10 minutes until all the liquid released is cooked away
*add the reserved porcini liquid and cook for 5 minutes until all the liquid is cooked away
*take off heat and let cool a bit
*add the ricotta, parmigiana, salt and pepper mixing well to combine
*chill if not using immediately
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