Mushroom tortellini in broth

With gow gee wrappers, its easy to make tortellini for this soup. Just fill them with the cheesy mushroom filling and enjoy.

Recipe «Mushroom tortellini in broth» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 2 garlic cloves, crushed, 125g Swiss brown mushrooms, finely chopped, 100g fresh ricotta, 1 tsp fresh thyme leaves , 2 tbsp finely grated parmesan, 18 fresh flour gow gee wrappers, 1 small onion, halved lengthways, thinly sliced , 1L chicken stock, 50g Swiss brown mushrooms, extra, thinly sliced, Fresh thyme sprigs, to serve.

Ingredients:

• 1 tbsp olive oil 
• 2 garlic cloves, crushed 
• 125g Swiss brown mushrooms, finely chopped 
• 100g fresh ricotta 
• 1 tsp fresh thyme leaves 
• 2 tbsp finely grated parmesan 
• 18 fresh flour gow gee wrappers 
• 1 small onion, halved lengthways, thinly sliced 
• 1L chicken stock 
• 50g Swiss brown mushrooms, extra, thinly sliced 
• Fresh thyme sprigs, to serve 

Instructions

1. Heat half the oil in a non-stick frying pan over medium heat. Add the garlic and cook for 30 seconds. Add the mushroom and cook for 2 minutes or until soft. Transfer to a sieve over a heatproof bowl. Set aside for 20 minutes to drain and cool. Reserve the mushroom liquid.
2. Combine the mushroom mixture, ricotta, thyme leaves and parmesan in a bowl. Taste and season with salt and pepper. Place a gow gee wrapper on a clean work surface. Place 2 level teaspoonfuls of the mushroom mixture in the centre of the wrapper. Brush the edges with water. Fold in half and pinch the edges together to enclose filling. Place on a tray. Repeat with the remaining mushroom mixture and gow gee wrappers to make 18 tortellini. Place tortellini in a single layer on the tray.
3. Heat the remaining oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Stir in the stock and reserved mushroom liquid.
4. Bring the stock mixture to the boil. Add the tortellini and extra mushroom and return to the boil. Cook for 5 minutes or until tender. Divide among serving bowls and top with the thyme sprigs. Serve immediately.