Baked Celeriac Mushroom Fricassee & Mushroom Tortellini
Main Course Recipes | 29th October 2019
Did you know tortellini is said to have originated in the town of Castelfranco Emilia near Bologna as far as back as 1570! Chef Clément Pavie shares his top tips for tortellini making with this Baked Celeriac Mushroom Fricassee & Mushroom Tortellini recipe.
What You’ll Need (Serves 4)
- 2 medium-size celeriac
- 500ml vegetable stock
- 40ml extra virgin olive oil
- 300g fresh mushroom mix (shitake, oyster, enoki, shimeji)
- 1 medium shallot, very finely chopped
- 20g of fresh chopped parsley
- 20g of fresh chopped chives
- 3 cloves of garlic crushed and chopped
For the Pasta
- 100g all-purpose flour
- 75ml lemon juice
- 250ml water
- 6g salt
- 40g of cornflour mix with 40g of flour for the dusting and rolling of the pasta
Creating the Dish
To Bake the Celeriac
Peel the celeriac and cut in half.
In an oven-safe pan, sear the celeriac on all sides with a little olive oil and a pinch of salt.
When the celeriac is golden brown on all sides, add in the vegetable stock, 40ml of extra virgin olive oil, 2 cloves of crushed garlic and 2 sprigs of thyme.
Bake in the oven at 175 degrees for 20 to 25 minutes, turning the celeriac to get a nice brown glazed colour on all sides.
You can add more vegetable stock or water if the liquid evaporates too fast, the celeriac is cooked when you can run a knife through it easily.
Leave to rest in the pan to soak up the remaining juice.
Wash and slice the mushroom.
In a large pan, pan-fried with olive oil, salt and pepper for a few minutes, add in the very finely chopped shallots and one clove of garlic also very finely chopped. Cook for a few minutes, add in the parsley and chives, stir for a minute and keep aside.
For the Tortellini Filling
Take half of the cooked mushroom fricassee, place in a small blender and blitz to a rough chunky mix (be careful not to over mix, as you do not want a paste).
For the Tortellini
In a mixer place the flour, water, lemon juice and salt, blitz until fully incorporated and looking like bread crumbs.
Remove from the bowl on to your work surface and knead by hand until smooth and silky.
Wrap it in paper and leave to rest for half an hour.
Once rested, cut your ball of dough in 12 medium size chunks and roll each into small balls.
Dust your work surface with a mix of flour and cornflour so the pasta doesn’t stick.
Flatten each ball using a rolling pin until becoming a very thin disk. You should be able to read newsprint through it!
Now to make the tortellini (you will need a small bowl of cold water to wet your fingers).
Lay the pasta discs on the tabletop. Place 1 teaspoon of filling in the middle of each disc. Dip your finger in the bowl of water and run it along the edge of the disc. Fold in half to make a small pocket, pressing the top together and then working your way along the sides.
Set the pocket of filling against the nail of your little finger and wrap the two corners around your finger. Press tightly to seal. Toss with flour, set aside on a well-floured baking sheet, and cover. Repeat with remaining the pieces of dough.
Remove the celeriac from its juice and place on a baking tray to warm up in the oven, but keep the cooking juice as you will toss your tortellini in it.
Cook the tortellini in hot boiling salted water for 2 to 3 minutes. Remove from the water and glaze in a small pan with a little of the baked celeriac juice.
Place the baked celeriac on a plate, spoon some of the mushroom fricassee on top, with a few tortellini and spoon the cooking juice on top.
Serve and enjoy!
My top tips!
- Don’t over-stuff your pasta, it will make it tricky to seal the tortellini and leads to dumplings bursting in the cooking pot. 1 teaspoon is the perfect amount.
- Keep the pasta covered, it dries out surprisingly quick if left uncovered which makes it difficult to work with and prone to tearing.
- Use flour to keep the pasta from sticking to the tray or each other
- Give yourself enough time, making tortellini is not hard, but it takes time. Give yourself at least a few hours to make an entire batch or if you’re making them at home get a few friends or family members to help you!
Planning a vegan-themed winter menu? Chef out Chef Clement’s Winter Vegetable Terrine recipe here.