Roll out to 1/8 inch 
Cut into long rectangles Prepare filling Cut rectangles into squares Fill with a scant 1/4 teaspoon filling 
fold into triangles, gently pushing out air push filling gently towards tip 
Use a small round dowel, the end of a wooden spoon or your pinky to wrap one “leg” inwards Seal the second “leg” 
Remove from spoon A well made tortellini will sit flat, show no separation between layers, and have a small pocket for sauce to fill 
Freeze or cook in salted boiling water
Mushroom Duxelle
Mushroom duxelle is used as an ingredient in a number of great dishes and is VERY flexible. Duxelle is a great pasta filling due to its rich umami content and lush mouthfeel.
Ingredients
- 1/2 pound mushrooms finely minced, almost to paste consistency
- 2 tablespoons butter unsalted, divided
- 3 tablespoons shallot finely chopped
- Salt to taste
- Pepper to taste
- 1/2 teaspoon dried thyme or 1 1/2 tablespoons chopped fresh thyme
- 1/4 C beef stock
Instructions
- Place mushrooms onto cheesecloth and wring out excess liquid.
- Heat saute pan over medium high heat
- Add 1 tablespoon butter and swirl to melt and avoid burning.
- Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
- Cook, stirring frequently until mushrooms appear dry and are beginning to brown, about 5 minutes.
- Stir in remaining tablespoon of butter and, when melted, add beef stock
- Cook, stirring frequently until the stock has evaporated.
- Remove from heat and cool.