Recipe: Appetizing Pansotti with Mushroom Sauce (Pansotti ai Funghi)

Pansotti with Mushroom Sauce (Pansotti ai Funghi). Apparently, pansotti means something like "big belly" in an Italian dialect, so we're going to use the Italian term for these shapes, and not the English translation. It just sounds nicer to say that we're shaping pansotti. Toss those four tablespoons of butter into a large skillet and start it melting.

Melt butter in a large skillet over medium heat. In a bowl of an electric mixer beat butter. Add confectioner's sugar and cocoa powder and beat until smooth. You can have Pansotti with Mushroom Sauce (Pansotti ai Funghi) using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Pansotti with Mushroom Sauce (Pansotti ai Funghi)

1. It's of dry wild mushrooms (a little more than 3/4 cup).
2. It's of extra virgin olive oil.
3. You need of garlic cloves.
4. It's of slices of onion.
5. It's of cream.
6. It's of chicken stock.
7. You need of Salt.
8. It's of fresh pansotti, tortellini or ravioli.
9. You need of Parmesan cheese plus more for serving.
10. You need of Ground black pepper.

Add egg yolk and vanilla and beat until incorporated. Melt butter in a large skillet over medium-low heat. When melted, add onions, broccoli, and mushrooms. Taste, season with salt and pepper, and set aside.

Pansotti with Mushroom Sauce (Pansotti ai Funghi) instructions

1. Place dry mushrooms in a tall bowl or 2-cup measuring cup with 1 cup of warm water. Cover and let mushrooms hydrate for at least 20 minutes. Pull mushrooms from the water trying not to disturb the sediments in the bottom, squeezing as much liquid as possible. Reserve liquid..
2. Place a large pot with lightly salted water over high heat and bring to a boil..
3. Meanwhile chop mushrooms. Set aside..
4. Peel garlic, slice in half, discard germ, if present, and thinly slice garlic halves..
5. Slice a side of an onion and separate the layers..
6. Pour oil in a large frying pan over medium-low heat. Sauté garlic and onion slowly to infuse oil with the flavors for 10 minutes. Don’t burn them..
7. Remove garlic and onion (eat them, or discard). Add mushrooms to the infused oil. Sauté at medium temperature for 4 minutes..
8. Add cream, stock, a dash of salt and 1/2 cup of the mushroom water (without the sediments on the bottom). Simmer for 10 minutes..
9. When salted water boils, add tortellini. As soon as the come to the surface, transfer them to the mushroom sauce to finish cooking for 2 minutes. Remove from heat..
10. Add 1/4 cup Parmesan cheese and ground black pepper to taste. Combine..
11. Serve with more Parmesan cheese..

Menu Chef Luigi has created culinary representation of Northern Italy. As third generation Chef in his family, many of our recipes are uniquely traditional and have been passed down over several generations. All of the pasta on our menu is made from scratch daily in our restaurant. Cannelloni Di Carne Ai Funghi cannelloni with wild mushrooms, prociutto and beef stuffing topped with sauce and mozzarella. Salt to taste, and then stir into the sugo.