Tortelloni filled with chanterelles đŸ„•

It's chanterelle time and today it's tortelloni filled with chanterelles and Asiago cheese. To do this, we fry fresh chanterelles, add some...

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A few days ago I was overwhelmed by an irrepressible desire for filled pasta, I decided on tortelloni filled with fresh chanterelles. It’s autumn again soon. Are you just as looking forward to autumn with its explosions of flavors? The colors are becoming more and more subtle and I am always amazed by the majestic changes in nature that this season brings with it. Autumn gives us unique colors. Even the sunsets have another more intense color. The leaves are a thousand colorful shades and the fruits are loaded with vitamins to stock up for the winter. i love this life

Tortelloni stuffed with chanterelles


Chanterelles: wavy and irregular cap, firm and fibrous white flesh. These are mushrooms used in the kitchen in numerous notable recipes. However, in their ideal cooking, they are fried in a pan with garlic, oil, chili, and parsley. In this way, the beautiful, fresh and tender mushrooms are not drowned in a thick cream sauce, but retain their dreamlike, unique taste, unadulterated and absolutely natural to enjoy.

Tortelloni stuffed with chanterelles

Tortelloni stuffed with chanterelles

if you like our tortelloni stuffed with chanterelles, you might also be interested in these dishes:

Small variation if no children are eating

To enhance the taste of this dish, you could add a dash of white wine when frying the mushrooms and then let it cook off completely again.


Tortelloni stuffed with chanterelles and Asiago cheese

It's chanterelle time and today it's tortelloni filled with chanterelles and Asiago cheese. To do this, we fry fresh chanterelles, add some...
5 from 2 votes
Vorbereitungszeit 1 Std.
Zubereitungszeit 10 Min.
Gericht healthy recipes, main dish, Pasta & Noodles, vegetable recipes
Land & Region Italy, Mediterranean
Portionen 4 portions
Kalorien 275 kcal


Rolling Pin
ravioli board*
Cooking pot*


Ingredients for Tortelloni:

  • 250 G flour Type 405
  • 50 G durum wheat semolina*
  • 1 eggs
  • 5 yolks
  • 1 el native olive oil*
  • 1 prize kosher salt*
  • some water if needed

Ingredients Asiago chanterelle filling:

  • 250 G chanterelles fresh
  • 250 G Ricotta*
  • 100 G Asiago
  • 2 shallots
  • 1 el native olive oil*
  • 2 branches thyme fresh
  • kosher salt*
  • Pepper*

anything else:

  • 1 branch rosemary
  • 2 el butter
  • 400 G chanterelles fresh
  • 1 shallot
  • 1 small bunch parsley
  • kosher salt*
  • Pepper*


Making Tortelloni Dough:

  • Put the ingredients in a bowl or food processor and mix slowly with the dough hook. The dough will be crumbly at first, but don't lose patience. If necessary, add some lukewarm water after 10 minutes. Let the dough rest in the fridge for about 1 hour.

Preparation of filling:

  • If possible, drain the ricotta with a cloth a day in advance.
  • Clean the chanterelles and wash them very briefly. Then let it dry on a cloth for about an hour.
  • Peel the shallots and cut into very fine cubes. Briefly sautĂ© the diced shallots in hot olive oil, pluck the thyme and add to the shallots.
  • Put the chanterelles in the pan and sautĂ© until the liquid evaporates immediately.
  • When the chanterelles are done, remove them from the pan. Let the chanterelles cool and chop finely.
  • Mix the chopped chanterelles with the ricotta and add the finely grated Asiago. Season the filling with salt and pepper.

Fill and cook tortelloni:

  • Roll out the pasta dough thinly with a pasta machine. Cut out with a round cutter (about 10 cm in diameter).
  • Place a teaspoon of the chard and chanterelle filling in each circle of dough you have cut out. Fold over edges and press edges together. Then fold over the corners, join and press firmly together.
  • Cook the tortellini in plenty of salted water for 3-4 minutes.

Roast chanterelles in rosemary butter:

  • Peel and dice the shallot.
  • Heat the butter in a pan along with the rosemary sprig.
  • SautĂ© shallots in butter until translucent. Remove rosemary sprig.
  • Lightly fry the chanterelles in the pan.
  • Add the tortellini to the pan and toss slightly.
  • Arrange everything on preheated plates and serve with chopped parsley and parmesan (optional, we already have a wonderful cheese in the filling).

Nutrition Label

Serving: 1Port.Calories: 275kcalCarbohydrates: 19gProtein: 9gFat: 15g
Keyword chanterelles, make your own pasta, pasta, pasta, summer pasta
Tried this recipe?Mention @veggie_de on Instagram or tag #veggie_de!


Ich habe das GefĂŒhl, dass ich das nicht oft genug sage oder dass ich Euch jemals genug danken könnte. Aber Danke fĂŒr all Eure UnterstĂŒtzung, fĂŒr den Besuch meines Rezepte-Blogs, das Kommentieren und das Teilen meiner Rezepte mit Euren Freunden und Familie. Ich bin Euch sehr dankbar dafĂŒr!
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