For the dough

1 cup all purpose flour, plus more for dusting

1 egg

1 tbsp olive oil

1 tbsp water

For the filling

250 gm mushrooms, finely chopped

1 cup fresh ricotta

2 tbsp grated parmesan

2 cloves garlic, minced

2 tbsp olive oil

couple of sprigs of fresh thyme leaves or 1 tsp dried thyme leaves

salt and pepper, to taste

For the sauce

200 ml low fat cream

juice and zest of one lemon

1 tsp extra virgin olive oil

2 cloves garlic, minced

1 small onion, finely chopped

salt and pepper, to taste

For the dough

Place all the ingredients in a food processor, pulse to start, then process until the dough comes together.

Spread onto a floured work surface, bring the dough to a ball. Knead it lightly by hand, for a couple of minutes.

Cover with plastic wrap and allow to rest for at least an hour, at room temperature.

For the filling

Heat oil in a pan over low heat. Add garlic and stir for 2 minutes, or until translucent.

Add the mushrooms and thyme leaves and continue to cook, until it is cooked and dry. Let it cool to room temperature.

Add ricotta, parmesan, salt and pepper and mix well. {churn the mixture in food processor, if you want a smoother cheesy filling}

For the pasta and sauce

Divide the dough into two equal parts. Dust the work surface lightly with flour.

Roll each dough ball using rolling pin, applying gentle and even pressure. Turn the side of the rolled dough every now and then, dusting with just enough flour. Roll the dough, as thin as possible, so that you start to see your fingers through, when you hold the pasta sheet back up with your hands.

Using a 2 inch round cookie cutter, cut into small rounds. At this point of time, you need to act fast, so as to avoid drying up of rolled pasta sheet.

Place 1 teaspoon of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps.

To make the sauce, saute garlic and onion in olive oil over low heat, until translucent. Add the cream and let it cook, until it starts to boil. Add lemon zest and juice and stir and quickly take off the heat. Season with salt and pepper.

Bring a large pot of water to a boil and add a tablespoon or two of salt. Lower the tortellini into the water a few at a time with a slotted spoon. Stir the pot occasionally to prevent the tortellini from sticking to the pot or each other. Cook until all the tortellini have bobbed to the surface of the water, about 5 minutes.

Drain the pasta thoroughly and add to prepared sauce and mix well to coat. Sprinkle with some grated Parmesan and serve hot.

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