Tortelloni with Morels and Chanterelles


This decadent fresh stuffed pasta is reason enough to host a dinner party.


  • ¼ cup extra-virgin olive oil

  • 8 tablespoons (1 stick) unsalted butter

  • ½ cup finely chopped shallots

  • 1 pound morel mushrooms, washed

  • 1 pound chanterelle mushrooms, cut lengthwise

  • ¼ cup Madeira wine

  • 2 cups Homemade Chicken Stock, or low-sodium canned

  • 2 teaspoons coarse salt, plus more for pasta water

  • ½ teaspoon freshly ground pepper

  • 1 tablespoon chopped fresh tarragon, plus more for garnish

  • ½ cup heavy cream

  • 1 recipe Cheese Tortelloni

  • 3 ounces freshly grated Parmesan cheese


  1. In a medium skillet, heat oil and 4 tablespoons butter over medium heat. Add shallots, and saute until translucent, about 4 minutes.

  2. Add morels and chanterelles, and saute until liquid is released and evaporated and they are tender, 10 to 12 minutes. Add Madeira; scrape up any bits on bottom with a wooden spoon. Add stock, salt, and pepper; simmer until reduced by one fourth, about 5 minutes.

  3. Stir in tarragon and cream; simmer until slightly thickened. Reduce heat to low. Add remaining 4 tablespoons butter; stir. Meanwhile, bring a large pot of water to a boil; add salt. Add tortelloni in batches of 12; cook until al dente, about 5 minutes, and remove with a slotted spoon. Divide tortelloni among bowls; spoon sauce over them. Garnish with Parmesan and tarragon; serve.

Cook's Notes

Three ounces dried morel mushrooms can be substituted for fresh. Set in boiling water, and let rest for a half hour; drain and use.

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