Instructions

1. Begin by preparing the pasta dough. On a clean surface or in a large mixing bowl, create a mound with the 2 cups of all-purpose flour. Make a well in the center of the flour and crack the 3 large eggs into this well. Sprinkle a pinch of salt over the flour.
2. Using a fork, gently beat the eggs, gradually incorporating the flour from the edges of the well. Continue until the mixture starts to come together into a shaggy dough.
3. Once the dough is too stiff to mix with a fork, use your hands to knead it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little extra flour as needed.
4. Wrap the kneaded dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out.
5. While the dough is resting, prepare the filling. In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the 1 cup of chopped foraged mushrooms. Sauté the mushrooms for about 5-7 minutes until they are tender and any moisture has evaporated.
6. In a mixing bowl, combine the sautéed mushrooms with 1/2 cup of ricotta cheese, 1/4 cup of grated Parmesan cheese, and salt and pepper to taste. Mix well until all ingredients are combined. Set the filling aside.
7. After the dough has rested, divide it into four equal portions. Keep the portions you are not currently using covered to prevent them from drying out.
8. Using a rolling pin or a pasta machine, roll out one portion of dough into a thin sheet, about 1/16 inch thick. Dust with flour as needed to prevent sticking.
9. Using a round cutter or a glass, cut out circles from the rolled dough, approximately 3 inches in diameter.
10. Place about 1 teaspoon of the mushroom filling in the center of each dough circle. Be careful not to overfill, as this can cause the tortellini to burst during cooking.
11. To shape the tortellini, fold the dough over the filling to create a half-moon shape. Press the edges together to seal, ensuring there are no air pockets. Then, bring the two ends of the half-moon together and pinch to form a ring.
12. Repeat the rolling and filling process with the remaining portions of dough and filling. Place the finished tortellini on a floured surface or a baking sheet lined with parchment paper to prevent sticking.
13. Bring a large pot of salted water to a boil. Once boiling, gently add the tortellini in batches, being careful not to overcrowd the pot. Cook for about 3-4 minutes or until the tortellini float to the surface and are tender.
14. Using a slotted spoon, remove the tortellini from the pot and transfer them to a serving dish. Drizzle with olive oil and toss gently to coat.
15. Serve the tortellini warm, garnished with additional grated Parmesan cheese if desired. Enjoy your homemade tortellini with foraged filling!