Mushroom Tortellini with Lemon and Thyme

Serves 4
Cooking time 2 hours



  • 5 ounces shiitake mushrooms
  • 5 ounces cremini mushrooms
  • 2 1/2 tablespoons butter
  • 2 small shallots, finely minced
  • 3 medium cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, minced
  • Salt and freshly ground black pepper
  • 1/2 cup dry red wine
  • 3/4 ounces grated Parmesan cheese plus more for serving

Pasta Dough:

  • 250g all-purpose flour + more for dusting
  • 2 whole large eggs
  • 4 yolks from 4 large eggs
  • 1 teaspoon salt + more for salting water

Lemon & Thyme Sauce:

  • 125g Anchor Extra Yield Cooking Cream
  • 5g lemon juice and peel
  • 5g citrus thyme
  • Salt and Pepper


  • 50g slice Serrano Ham
  • 150g green asparagus


Mushroom Tortellini Filling:

  • Place mushrooms in the work bowl of a food processor. Mix until chopped into small pieces (no puree).
  • Melt butter in a large pan over medium heat. Add mushrooms and cook until softened, 3 to 5 minutes. Add shallots, garlic, and thyme and season with salt and pepper.
  • Reduce heat to medium low and continue cooking, stirring frequently, until mixture is dry and starting to brown, 15 to 20 minutes. Add red wine. Increase heat to high and cook, stirring, until no visible liquid remains, approximately 1 minute.
  • Remove from heat and stir in Parmesan cheese. Season to taste with salt and pepper. Transfer mixture to a food processor or blender and process until smooth. Refrigerator to cool completely.

Egg Pasta Dough:

  • Make the Pasta dough. Let it rest for about 30 minutes. Roll with rolling pin to about ½ thickness (suitable for pasta machine) Continue to roll the Pasta dough till the required thickness.
  • Pipe the mushroom filling and make the tortellini.


  • Wash and cut the asparagus in to 2 inch pieces. Add to boiling water and cook for 30 sec. drain cool with ice cubes.
  • Place Slices of Serrano Ham on to baking tray aligned with parchment paper. Bake till crispy at 95C for 1 hour

Citrus & Thyme Sauce:

  • Bring the Anchor Extra Yield Cooking Cream to boil with fresh chopped thyme. Cook for 1 or 2 min. add lemon juice & peel to the boil.
  • Strain through a sieve and mix with hand blender till foamy and light. 


  • Bring to the boil a large pan with water. Add Salt and olive oil. Cook the Tortellini’s for approx. 8 min till al dente. 
  • Serve with the Cooked Asparagus, Serrano Ham, Citrus & Thyme sauce



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