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

Martha Stewart Living, April 2000


Recipe Summary



Ingredient Checklist


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

  • 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.

  • 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.


Reviews (1)

Rating: Unrated
This is a fantastic company entree! I made the following changes and am making it again next week. I used beef broth, thyme instead of tarragon, half the butter amount, oyster instead of chanterelle mushrooms. I garnished with a little bacon and a fried morel and a little asiago cheese. Very easy and savory.