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Ingredients

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Fresh Pasta Dough

  • Cake flour 400.0 g
  • Eggs, whole 3.0 pc
  • Egg yolk, 4 pcs
  • Fine salt 6.0 g

Tortellini Filling

Soup

Garnishes

  • Green apple, fresh, brunoise 80.0 g
  • Lemon juice 20.0 ml
  • Truffle oil 8.0 ml

Familiar comfort foods are reimagined with elevated ingredients and thoughtful flavour balance. Fresh handmade tortellini filled with chicken mince, mushrooms, garlic and smoked paprika brings a rich, savoury depth, served in a creamy mushroom soup that delivers warmth and indulgence. Bright notes of crisp green apple and lemon add freshness and contrast, while a drizzle of truffle oil provides a final layer of aromatic luxury. The result is a comforting yet refined bowl that combines classic flavours with modern chef-driven touches, meeting diners’ expectations for both familiarity and a sense of culinary discovery.

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Preparation

  1. Fresh Pasta Dough

    1. Mix all pasta dough ingredients together until smooth. Put in the fridge and let it rest for a least 3 hours.
  2. Tortellini Filling

    1. Chop the mushrooms and garlic and fry in olive oil with the chicken mince and Robertsons Smoked Paprika until nice and lightly golden. Add chives and cool. Taste with salt and black pepper as an option.
    2. Roll out the pasta dough using a pasta machine and make tortellini dumplings with the filling of the mushroom and chicken. Boil in lightly salted water.
  3. Soup

    1. In a pot over medium heat sauté onions, mushrooms, parsely and Robertsons Smoked Paprika. Mix together water and Knorr Professional Mushroom Soup and add into the pot allow to simmer for 20 min. Once done, blend in a thermomix bring back to pot and add cream.
  4. Garnishes

    1. Cut the apples into small cubes and marinate with lemon juice and truffle oil. Serve the dumplings in the mushroom soup and top up with fresh apple “salsa”.
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