Shiitake Mushroom Tortellini w/ Soy Cream Sauce
This Shiitake mushroom tortellini recipe with soy cream sauce has an amazing filling of mushrooms, ricotta, and scallions. It's a wonton/tortellini fusion mash-up.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Olive oil
- 6 oz. fresh shiitake mushrooms ((170g, finely chopped))
- 1/3 cup minced scallion
- 1/2 teaspoon crushed red pepper flake
- ½ cup Parmesan cheese ((50g))
- 1 cup ricotta cheese ((250g))
- 1 egg
- salt and pepper to taste
- 36-42 wonton wrappers ((1 pack should be enough; square wrappers))
- ½ cup panko breadcrumbs ((40g))
- 3 cloves garlic ((sliced))
- 2/3 cup milk ((160 ml))
- ½ cup heavy cream ((120 ml))
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
Instructions
- 1
In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.
- 2
Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.
- 3
To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle. Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed. Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.
- 4
Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.
- 5
Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.
- 6
By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.
- 7
Serve immediately, garnished with your panko pangrittata and more scallions.