Shelly's Recipe

TORTELLINI WITH MUSHROOM SAUCE

Category: Pasta

Mushroom sauce
4 chopped shallots
1 oz butter
1/4 cup butter mushrooms
1/2 cups chicken stock
3/4 cup white wine
1 quart heavy cream
chives, parsley, thyme, salt and pepper

Saute shallots in butter, add mushrooms, saute 1 minute, add wine, reduce to 1/4 cup, add chicken stock, reduce to one cup, add cream, reduce to thicken, add seasonings to taste. Add one oz of brandy (optional). Pour over tortellini.

Tortellini
24 wonton wrappers
1 cup ricotta cheese, all water pressed out ( I use strainer)
1 cup cooked chopped spinach (well drained)
1 egg yolk
1/2 cup parmesan cheese

Mix ricotta, spinach, egg yolk and parmesan cheese. Season with salt and pepper. Mix well.

Place 1/2 tbsp of filling in middle of wonton skin. Dip your finger in water and moisten edges of wonton, Fold into triangle, pressing down on edges to seal. drop the tortellini into boiling water and cook on low, boil till they float (few minutes). Strain and place on plate with favorite tomato sauce or mushroom sauce.