Ultimate Burrata Topped Truffle Mushroom Tortelloni
with Garlic Buns, Rocket and Pine Nuts
- Egg
- Cereals containing gluten
- Milk
- Rye
- Wheat
- Sulphites
- May contain traces of allergens
- Sesame
- Mustard
- Soya
Looking for a taste of everyday luxury? This Ultimate Burrata Topped Truffle Mushroom Tortelloni is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
3 unit(s)
Garlic Clove
4 unit(s)
Burger Buns
(Contains: Egg, Cereals containing gluten, May contain traces of allergens, Milk, Rye, Sesame, Wheat)
15 grams
Pine Nuts
120 grams
Sliced Mushrooms
300 grams
Spinach and Ricotta Tortelloni
(Contains: Mustard, Soya, May contain traces of allergens, Milk, Wheat, Cereals containing gluten, Egg)
15 grams
Wild Mushroom Paste
150 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Truffle Zest
125 grams
Burrata
(Contains: Milk)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Peel and grate the garlic (or use a garlic press). Halve the buns and lay onto a baking tray, cut-side up.
Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Season with salt and pepper. Set aside for now.
Bring a large saucepan of water to the boil with ½ tsp salt for the ravioli.
While the water boils, preheat your grill to high.
Heat a large frying pan on medium heat (no oil).
Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Pop the pine nuts in a small bowl and set aside for later.
Return the (now empty) frying pan on high heat with a drizzle of oil.
Once hot, add the mushrooms to the pan and stir-fry until browned, 5-6 mins. Season with salt and pepper.
Meanwhile, when your pan of water is boiling, add the tortelloni and bring back to the boil. Cook until tender, 4-5 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Once the mushrooms have browned, reduce the heat and add the remaining garlic. Stir-fry for a further 30 secs.
Stir in the water for the sauce (see pantry for amount) and wild mushroom paste. Bring to the boil, then simmer until the liquid has reduced, 5-6 mins.
Meanwhile, grill your garlic buns until golden, 6-7 mins.
Once the sauce has reduced, stir in the creme fraiche and hard Italian style cheese.
Warm through, 1-2 mins, then remove from the heat. Add a splash of water to loosen if needed.
Stir through the truffle zest and season with salt and pepper.
Share the cooked tortelloni between your bowls and spoon over the truffle mushroom sauce.
Drain the burrata, carefully halve it and place it on top of the tortelloni. Drizzle the burrata with olive oil and season with salt and pepper. Sprinkle over the pine nuts.
Cut the garlic bread in half diagonally and serve on the side along with the rocket.
Drizzle some olive oil and the balsamic glaze over the rocket to finish.
