Mushroom filled pasta

Fresh pasta is always easy to do and it can stand for a quick lunch/dinner just by adding some pesto – if you have a little bit of time to use for preparing a Sunday dinner for example, it is worth trying the fresh pasta sheets filled with something tasty: mushrooms, cheese or meat work well.
What I tried here is pasta filled with mushrooms and topped with an easy parsley salsa.

Enjoy it with a smile! 🙂


How to

    YIELD: 6 servings


  • 4 portions of the homemade pasta, rolled as thin sheets
  • 600 g (21.1 oz) mixed mushrooms
  • 60 g (2.1 oz) butter
  • 60 g (2.1 oz) shallots, chopped
  • 40 g (1.4 oz) flat-leaf parsley, chopped
  • salt and freshly ground pepper
  • egg wash made from 2 egg yolks mixed with 2 tbsp milk
  • 2 tbsp olive oil

For the mushroom filling, start by cleaning the mushrooms, removing the stalks and chopping them. Heat the butter until it melts and add the chopped mushrooms. Sauté them until all the liquid has evaporated. Add the chopped shallots and cook for 1 minute. Add the chopped parsley and season with salt and pepper. Set aside to cool while you are making the pasta and roll it.
Roll the pasta as thin as possible with your pasta machine (or by hand). Cut squares with a 11 cm (4.3 inches) side. You should get 18 pasta squares – if you get less or more, just adjust the amount of filling you put into each of them.
Brush lightly two adjacent sides of each pasta square with egg wash. Put 1 tbsp of the cooled mushroom filling towards that corner, but just stop short of the line of the egg wash. Fold the opposite corner on to the egg washed corner to make a tringle, and press very lightly to seal the edges, expelling any air as you do so. Trim the edges to neaten, then cut off the 2 points which form the base of the triangle.
Dab a little egg wash on to one of the cut ends and, stretching them gently, fold them up and over until the 2 points meet. Slide your index finger between the base of the filling and the 2 sides, pressing them firmly between your thumb and index finger to seal them tightly.
To cook the filled pasta, bring a pan of slightly salted water to a boil and add the oil. Gently put the pasta in, lower the heat and let it simmer for 5-6 minutes.
Take them out of the water, drain them and place them in a plate. Drizzle with olive oil, a little bit of sherry vinegar and some chopped parsley.

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