Makes: 6 servings
400 g flour
300 g Cheese Frankfurter XXL from The Sausage Man
300 g mushrooms
4 garlic cloves
150 g cheddar
300 g sour cream
200 ml milk
¼ tsp nutmeg
salt and pepper
- In a bowl, sift the flour and add the 4 eggs. Stir them together with a fork and then mix them by hand. When the dough is workable, tip it out onto a floured surface and knead it for about 20 minutes until it becomes homogenous and shiny. Shape it into a ball, wrap it in cling film and let it rest for 1 hour – 1 hour and a half.
- Meanwhile, peel and finely mince the garlic. Dice the mushrooms in very small cubes. Cook the garlic first, with a drop of oil, on medium heat for a few minutes, without letting it become brown. Then add the mushrooms. Cook for about 5-6 minutes until the water from the mushrooms has evaporated.
- Take the frozen hot dogs and dice them in small cubes. If they were defrosted the cheese inside them would melt quickly. Add the hot dogs to the mushroom filling.
- Add sour cream, nutmeg salt and pepper and cook for about 10 more minutes, until the mixture is not very liquid.
- Set it aside until you are ready to roll out the pasta dough.
- If you have a pasta machine, cut the dough in 2 pieces and flatten them out with a rolling pin until they are 0.5 cm in thickness, then roll the dough through the machine. Use the wide setting and make sure you roll each piece of dough at least 5 times.
- If you don’t have a pasta machine, simply roll out the dough using a rolling pin, turning the dough around as you go and making sure the surface is floured constantly. Try to roll it into an even square as much as possible. The thickness of the dough should be about 0.2 cm.
- Cut the rolled out pasta dough into squares of 4 x 4 cm. You can use a clean ruler to help you measure them.
- Take one square of dough and place ¼ tsp of the filling in the centre of the piece of dough. Fold it in half diagonally so that you end up with a triangle. Use a drop of water to help seal the edges. Take the 2 corners on each side and bring them over to the front, overlapping them. Use a drop of water again to keep them from unfolding.
- Repeat the process with all the pieces of dough. There should be at least ¼ of the filling still left.
- In a large pot, bring water to a boil. Add salt to the water and when it boils, add the tortellini. Cook for about 5-6 minutes or until they are “al dente”.
- Meanwhile, add the milk to the rest of the filling and heat it up. After 5-6 minutes, add the cheddar cheese and mix it through.
- Take both pans off the heat and pour the milk, mushroom and sausage sauce over the pasta.
- Chop a handful of parley and add it on top. Give them a good mix and serve hot. You can add more cheese on top.
- We suggest serving it with 2 tsp of cranberry sauce and fresh fruit for dessert.