Hello friends,
I’ve had this recipe stored away for almost two years, and I’ve finally decided it’s time to share it with you! Today, I’m making up for lost time…
Here are my two-colored tortellini with ham, burrata, and mushrooms.
The Inspiration for This Recipe
My inspiration for these two-colored tortellini with ham, burrata, and mushrooms came from Pinterest. While the stuffing is a completely personal « creation, » the bicolor aspect was influenced by what I saw.
I put quotes around « creation » because, while I crafted my mixture based on my preferences, I’m sure I’m not the first to create a stuffing! 😉 
Explore Other Recipes
Of course, you can use this recipe as a base for many variations of pasta: tagliatelle, cappelletti, mezzalune, ravioli, or even lasagna.
Before I dive deeper into this recipe for bicolored tortellini with ham, burrata, and mushrooms, let me remind you of some of the homemade fresh pasta recipes already available on my site:
– The spaetzle (as an Alsatian, it would be a crime not to share this recipe!)
– The butternut ravioli with coppa and burrata (delightfully sweet flavors…)
– Fresh pasta with wild garlic pesto (a recipe quite similar to today’s offering)
– fresh tagliatelle
– foie ravioli with carrot velouté (an exquisite starter for the holidays)
– The green ravioli dough.
My Tips for Successful Two-Color Tortellini
First, it’s important to know that making a two-colored dough requires a bit of method (though not complicated techniques), resulting in a dish that is as aesthetically pleasing as it is delicious.
My first piece of advice is to prepare two distinct doughs that share the same base. This ensures a consistent texture when cooked.
The only difference will be the coloring, which can be achieved using natural ingredients like spinach, beetroot, cuttlefish ink, or turmeric. In this recipe, I’ve created a mix of spinach and wild garlic to flavor the dough, which is also a very tasty option.
Next, it’s crucial that both doughs have the same moisture content: if one dough is too dry or too soft, it will be hard to work with and won’t seal properly.
My third tip: resting time is key. Allowing each wrapped dough to rest lets the gluten relax, making it easier to roll out thinly without retraction. When rolling out, it’s best to roll each dough to the same thickness separately before assembling them. A slight misting can help stick them together without making them soggy.
Execution: A Simple Yet Careful Process
This recipe is straightforward but can quickly become a bit of a challenge. Once again, I’ll share my tips from my experiences (not everything worked perfectly on the first try!) along with advice I’ve gathered.
After making the dough ball, it should be manageable without sticking to your fingers. For this, it’s essential to use medium-sized eggs, weighing about 50 grams each—no more. If the dough is sticky, simply add a little flour.
Allow the dough to rest well in plastic wrap for the indicated three hours, or ideally overnight if possible.
Pass small amounts of dough through your pasta machine, starting at the thickest setting and gradually working your way down. I finish at a thickness of 8 out of 10 on my pasta machine.
Always flour the dough well to prevent it from sticking to the rollers. If you are rolling out the dough with a rolling pin, use guides to achieve an even thickness.
Keep the process moving quickly to avoid drying out the dough.
Lastly, precise cutting and good air evacuation during shaping ensure well-sealed, uniform, and visually appealing ravioli that retain their color contrast after cooking.
What About the Sauce?
I didn’t provide a specific sauce recipe because you can use whatever you like: tomato sauce, Alfredo sauce, pesto, etc!
Necessary Utensils:
– A mixing bowl (cul-de-poule) or a large salad bowl
– A blender or an immersion mixer
– Cling film
– A rolling pin or a pasta machine
– A good paring knife.
There you have it! I’ve done my best to provide clear guidance to help you successfully make my bicolored tortellini with ham, burrata, and mushrooms.
Now for the recipe, Chef!
Bicolor Tortellini with Ham, Burrata, and Mushrooms
( Vote !) 
Loading...Ingredients
- Dough
- 300 g of flour
- 1 teaspoon of salt
- 1/2 tablespoon of olive oil
- 50 g of fresh spinach
- 3 medium eggs
- Filling
- 6 brown mushrooms
- 1 creamy burrata
- 3 slices of cured ham
- Salt
- Pepper
Instructions
Dough for Ravioli
Mix the flour and salt.
Briefly beat the eggs and pour them in a thin stream over the flour while mixing.
Weigh the dough and divide it into two parts.
Finely chop the spinach and the oil. Ideally, blend them in a food processor for a more uniform result.
Add to one of the doughs and mix.
Knead each of the doughs by hand until you have a nice smooth and homogeneous texture.
Wrap in plastic wrap and refrigerate for 3 good hours (or overnight if possible).
Filling
Peel your mushrooms.
Blend them with the ham, burrata, salt, and pepper.
Refrigerate.
Preparation of the Tortellini
Cut each dough into 2 pieces.
Roll them out fairly thin (not too much) in the shape of a long rectangle, ideally using a pasta machine.
Cut strips of dough lengthwise, as if making tagliatelle.
Take the strips, place them alternatingly and slightly overlapping: one plain strip, one green strip.
Roll with a rolling pin so that the strips stick together.
Make disks (or squares if you want to avoid dough scraps) of dough.
Put the filling in a piping bag and pipe small mounds of filling in the center of each dough disk.
Fold in half, press well to push out air between the two doughs, and seal the doughs together. Bring the two points of dough towards each other to make the tortellini.
Repeat until all the dough and filling are used.
Place your tortellini on a lightly floured tray and refrigerate for 15 minutes.
Cooking
Bring a large volume of salted water to a boil.
Drop in your tortellini. Cook for 2 minutes for al dente, 3 minutes otherwise.
Remove your tortellini from the water with a slotted spoon.
Serve!
For the recipe in French, go here.
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