Salmon Tortellini in a Reduced Wild Mushroom Sauce, served with mixed, spiced vegetables

Appetizer

Mixed grilled, spiced vegetables (White/Button Mushrooms, Bell Peppers, Snapped Peas, Green Beans (or French Beans) ==> blackening spices (try a rub), garlic, balsamic vinegar, salt, black pepper

Instructions:

Put a few drops of olive oil in the pan and heat. Add the veggies (chopped) with a little big of water as needed. Grill until they release water and then add spices to taste - lots of garlic powder, 1-2 tbsp of the balsamic vingegar and then salt and black pepper. Add some basil if you'd like too.

Spinach Tortellini:

6 cups of wheat flour

6 large eggs

1/2 cup chopped spinach

Water as needed (for moistening)

Salt to taste

1 tsp dried oregano

1 tsp dried basil

Instructions:

Add the flour, oregano, and basil to a mixing bowl before mixing and then adding the spinach. Then break and add the eggs, slowly mixing all the ingredients as they're added. If after some time the mixture looks too dry, add water as needed to moisten the dough. Once everything is mixed well, knead the dough ball by hand and then refrigerate for 30 minutes. Afterwards, flatten the dough using either a pasta make or rolling pin dried with a little bit of flour. Using an inverted glass, cut circles in the flattened dough and keep the circles while kneading and flattening the rest of the dough until all of it has been used. Now, see filling recipe below.

Wild Mushroom Sauce:

2 tbsp extra-virgin olive oil

2 cloves garlic, minced

1 sprig marjoram, plus more for garnish

1/2 tsp dried oregano

1/2 tsp of dried thyme

1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced

1 cup mushroom stock (see below)

1 cup light cream + additional skim milk as needed

Salt

Freshly ground black pepper

Grated Parmesan (for serving)

Instructions:

In a large saute pan, over high heat, heat the olive oil. Add the garlic and saute for 1 minute, just until browning begins. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, after about 5 minutes. Add the mushroom stock and reduce for 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. If the reduced solution looks too watery, add some skim milk and reduce it a little more. Season, to taste, with salt and pepper. Keep simmering until the tortellini is ready.

Mushroom Stock (vegetarian):

1/2 cup of mushroom trimmings

2 cups of water

Salt and Garlic Powder to Taste

Instructions:

Add the water to a pot, put in the mushroom trimmings, salt and garlic powder and stir. Let this slowly boil until it has reduced to about 1 cup of solution. Strain the solution and toss out the trimmings.

Salmon Tortellini filling:

2 pounds of skinned and de-boned salmon filets

2 cups ricotta cheese

½ cup grated Parmesan cheese

1 cup chopped spinach

2 tablespoons balsamic vinegar

Salt and fresh ground pepper to taste

Instructions:

Using a knife, finely chop salmon to the consistency of ground meat. In a food processor, combine remaining ingredients and process completely to a purée consistency. Remove cheese mixture from processor and mix thoroughly by hand with the finely chopped salmon. Set aside in the refrigerator while making the pasta dough.

Generously fill each piece of tortellini. Place filled tortellini into boiling water and cook until ravioli floats to the top.

Drain and serve with the wild mushroom sauce poured over the tortellini. Top it all off with grated parmesan cheese and a sprig of majorum.