Shiitake Mushroom Tortellini w/ Soy Cream Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shiitake mushroom tortellini filled with ricotta, parmesan, and scallions in a soy cream sauce. This wonton-tortellini fusion is creamy and umami-rich, ideal for a meatless dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Olive oil
- 6 oz. fresh shiitake mushrooms ((170g, finely chopped))
- 1/3 cup minced scallion
- 1/2 teaspoon crushed red pepper flake
- ½ cup Parmesan cheese ((50g))
- 1 cup ricotta cheese ((250g))
- 1 egg
- salt and pepper to taste
- 36-42 wonton wrappers ((1 pack should be enough; square wrappers))
- ½ cup panko breadcrumbs ((40g))
- 3 cloves garlic ((sliced))
- 2/3 cup milk ((160 ml))
- ½ cup heavy cream ((120 ml))
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 15m
- Sodium
- 648mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 259mg
- Calcium
- 260mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 648MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.