Chefs' Recipes

Agostino's mushroom tortelloni with buffalo ricotta

Seek out whatever 'shrooms are in season, then make this filled pasta.

By Anthony Musarra
  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
Mushroom tortelloni with buffalo ricotta
"This mushroom filling suits any filled pasta shape – agnolotti, ravioli or even cannelloni," says Anthony Musarra of Melbourne's Agostino wine bar. "Look out for pine mushrooms in season – both slippery jacks and saffron milk caps are delicious. Don't be too precious when shaping the tortelloni."


  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • 130 gm unsalted butter, diced
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp thyme leaves
  • 800 gm mixed mushrooms such as Swiss brown, shiitake and pine,trimmed and coarsely chopped
  • 40 gm dried porcini mushrooms, soaked in boiling water until soft, squeezed out, and finely chopped
  • 200 gm buffalo-milk ricotta (see note)
  • 80 gm Grana Padano, finely grated
  • 80 gm fresh breadcrumbs
  • 1 egg yolk
  • 1 bunch cime di rapa, leaves picked, or cavolo nero
  • ½ cup (loosely packed) sage leaves
  • 100 gm enoki or shimeji mushrooms, trimmed
  • Grated pecorino, to serve
Pasta dough
  • 500 gm (3⅓ cups) "00" flour
  • 5 (70gm) eggs


  • 1
    For pasta dough, place flour and a large pinch of salt in a large bowl. Add eggs and mix together. Turn out onto a lightly floured surface and knead to a firm dough. Wrap in plastic wrap and rest for 20 minutes.
  • 2
    Preheat oven to 170°C. Heat oil and 50gm butter in a large saucepan over medium heat. Add onion, garlic and thyme, and sauté until onion is soft (4-6 minutes). Add mixed mushrooms and porcini, increase heat to high, and sauté until tender (5-10 minutes). Drain well to remove excess liquid.
  • 3
    Meanwhile, place ricotta on an oven tray lined with baking paper, drizzle with oil and season to taste. Bake until lightly coloured (12-15 minutes). Cool.
  • 4
    Place mushroom mixture and half the ricotta in a bowl. Add Grana Padano, breadcrumbs and egg yolk, stir to combine well, and season to taste.
  • 5
    Divide pasta dough into 4 pieces and feed each piece through a pasta machine, starting at the widest setting and reducing settings notch by notch to make thin sheets. Spoon 2 tsp filling onto the sheets at 6cm intervals. Cut each section into a 6cm square, brush edges with a little water, then fold over the filling to form a triangle. Lift triangle by each corner, then press corners together to secure, forming a tortellono shape. Place on a lightly floured oven tray.
  • 6
    Bring a large saucepan of salted water to the boil. Add cime di rapa, bring back to the boil and cook until tender (2-4 minutes). Drain well, squeezing out excess water, and season to taste.
  • 7
    Heat remaining butter in a large frying pan over medium-high heat. Add sage and enoki and toss until golden (2-4 minutes). Add cime di rapa and stir to warm through.
  • 8
    Meanwhile, cook tortelloni in a large saucepan of boiling salted water until just cooked (2-3 minutes). Remove with a slotted spoon and drain.
  • 9
    Divide tortelloni among warmed plates and spoon over mushroom mixture. Crumble over remaining ricotta and drizzle extra-virgin olive oil. Serve topped with pecorino.


Buffalo-milk ricotta is available from select grocers and delicatessens. Wine suggestion 2015 Grosjean Chardonnay,
Vallée d'Aoste. Wine suggestion by James Tait.