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Ultimate Creamy Truffle Mushroom Tortelloni

Ultimate Creamy Truffle Mushroom Tortelloni

with Garlic Ciabatta, Rocket and Walnuts
4.5(307)
Recipe Development Team
Recipe Development TeamUpdated on January 16, 2026
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Calories
: 
937 kcal
Protein
: 
26.5g protein
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Barley
  • Cereals containing gluten
  • Milk
  • Egg
  • Nuts
  • Walnuts
  • Sulphites
  • Cereals containing gluten
  • Rye
  • May contain traces of allergens
  • Mustard
  • Soya
  • Peanut
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Pistachio nuts
  • Sesame
  • Almonds
  • Nuts
  • Pecan Nuts
  • Brazil nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

3 unit(s)

Garlic Clove

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten, Rye, May contain traces of allergens, Wheat, Barley, Cereals containing gluten)

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

20 grams

Walnuts

(Contains: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts, May contain traces of allergens, Nuts, Walnuts)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Olive Oil for the Garlic Bread

100 milliliter(s)

Water for the Sauce

Energy (kJ)3920 kJ
Energy (kcal)937 kcal
Fat48.5 g
of which saturates20.7 g
Carbohydrate96.7 g
of which sugars15.6 g
Dietary Fibre5.5 g
Protein26.5 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Large Saucepan
•Large Frying Pan
•Colander

Instructions

PDF
Prep the Garlic Ciabatta
1

Peel and grate the garlic (or use a garlic press). Halve the ciabatta 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.

Fry the Mushrooms
2

While the water boils, preheat your grill to high.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the mushrooms to the pan and stir-fry until browned, 5-6 mins. Season with salt and pepper.

Cook the Tortelloni
3

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.

Time for the Sauce
4

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 ciabatta until golden, 6-7 mins.

Cheese Please
5

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. 

Serve Up
6

Share the cooked tortelloni between your bowls and spoon over the truffle mushroom sauce. 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. 

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