Shiitake Mushroom Tortellini w/ Soy Cream Sauce

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 1/3 cup Scallion
  • 6 oz Shiitake mushrooms, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Soy sauce
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1/2 tsp Red pepper flake
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs
  • 36 Square wonton wrappers

• Dairy

  • 1/2 cup Heavy cream
  • 2/3 cup Milk
  • 1/2 cup Parmesan cheese
  • 1 cup Ricotta cheese

Found on thewoksoflife.com

Description

Ingredients

• Olive oil
• 6 oz. fresh shiitake mushrooms, finely chopped
• ⅓ cup minced scallion
• ½ teaspoon crushed red pepper flake
• ½ cup Parmesan cheese
• 1 cup ricotta cheese
• 1 egg
• salt and pepper to taste
• 36-42 square wonton wrappers (1 pack should be enough)
• ½ cup panko breadcrumbs
• 3 cloves garlic, sliced
• ⅔ cup milk
• ½ cup heavy cream
• 2 teaspoons soy sauce
• 1 teaspoon dark soy sauce

Directions

• In a skillet over medium high heat, add a few good lugs of olive oil. Add the mushrooms and season with salt. Sauté the mushrooms until tender and caramelized. This could take a while, so don’t rush the process! Once the mushrooms are caramelized, you might have some sticky bits at the bottom of the pan. Deglaze with a bit of water.
• Transfer the cooked mushrooms to a mixing bowl and add the scallion, crushed red pepper flake, Parmesan, ricotta cheese, egg, and salt and pepper to taste.
• To assemble, use a bit of water to dampen the edges of each wonton wrapper, and add a teaspoon of filling to the middle. Fold in half diagonally so you get a triangle. Make sure there aren’t any air bubbles in the middle, and that the edges are tightly sealed. Bring the two farthest corners of the triangle together to make a pseudo “tortellini” shape. Continue assembling until you’ve run out of filling.
• Bring a pot of water to a boil for the tortellini. In a skillet over medium heat, add a couple tablespoons of olive oil. Add the panko and stir constantly until golden. Remove from the pan and set aside.
• Add a couple tablespoons more oil to the skillet and add the garlic. Cook for 1 minute. Add the milk and cream, and bring to a simmer. Cook for 2 minutes and add the soy sauces. Season with pepper.
• By now, the water for the ravioli should be boiling. Cook the ravioli in the boiling water for 20 seconds. With a slotted spoon, transfer the ravioli to the sauce and simmer for another 60-90 seconds.
• Serve immediately, garnished with your panko pangrittata and more scallions.