Porcini Mushroom Tortelloni with Pistou

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Tortelloni are big tortellini, so you get more yummy filling in them. Packages of dried tortelloni are available in the pasta section of most supermarkets. They’re delicious and so convenient, and they’re available with a variety of fillings, so you can have fun with the selection. If you’re making the pistou, you’ll want to prepare it and use it on the same day for the freshest flavor. Leftover Tortelloni with Pistou will keep in the refrigerator for up to a day and it’s delicious served chilled, too.


  • Sea salt
  • 1 8-ounce package porcini mushroom tortelloni
  • 3 cloves garlic, peeled
  • 2 cups fresh basil leaves, loosely packed
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Pepper


  1. Bring a covered pot of lightly salted water to a boil over high heat. When the water reaches a boil, add the tortelloni and cook according to package directions. When it is tender to your preference, drain the tortelloni, then return it to the empty pot.
  2. Meanwhile, prepare the pistou. Place the garlic cloves and basil leaves in the bowl of a food processor fitted with a metal blade. Sprinkle with sea salt and pepper. Add the olive oil. Cover and process for a few seconds until blended but there’s still some texture (not pureed). Taste for seasonings. Spoon the pistou over the cooked tortelloni and toss to coat.