Tag Archives: British food

Mushroom and Stilton (blue cheese) tortelli

22 Nov

The ownership of a pasta maker is a challenging thing. We’ve gone at least a year between making any pasta at home, because often the store-bought stuffed pastas are on sale and suffice for a quick mid-week meal.

But making pasta yourself does allow you to make some rather nice stuffings. Having been reminded of how much ‘fun’ (albeit time consuming) making and eating fresh homemade pasta is, we’ll probably be trying it again sometime soon and posting any decent results we come up with.

Mushroom & Stilton tortelli

  • 2 C mix of chestnut and portobello mushrooms diced (get wild mushrooms if you can. We couldn’t)
  • 150g Stilton or other blue cheese (we used Tesco’s Finest, which is really quite decent and very cheap)
  • 1 TBSP red onion, finely diced
  • salt and pepper to taste
  • 1 TBSP balsamic vinegar
  • 3 TBSP creme fraiche

1/2 egg pasta dough recipe

Cook down onions and mushrooms (diced into small cubes) in a bit of butter in a fry pan, adding splashes of balsamic vinegar and salt. Drain excess liquid (but keep to use as stock within the next day or two) and mix in crumbled Stilton and creme fraiche.

To make the tortelli, cut large squares of pasta dough – about 10cm – and place a generous tablespoon dollop of the mushroom-Stilton mix in the centre of a square. Press down to remove any air bubbles.  Top with another (ideally slightly larger) pasta square and press down around the mushroom dollop, working from the top and around (see pic in the egg pasta dough recipe).

Boil for about 3 – 6 minutes.

You can, however, use this mix in any kind of pasta shape. We decided on big ones ’cause we’re lazy, also because they make a nice looking starter. For a starter we placed one large tortelli over a buttered portobello mushroom and drizzled truffle oil, creme fraiche and crumbled Stilton over the top.

For a main we lightly steamed some swiss chard over the boiling pasta, and served ourselves 4 or 5 tortelli each, topped with creme fraiche and black pepper.

Estimated cost: £6

Musical accompaniment: Woman’s playlist on Last.fm

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