If you've had the pleasure of joining Mrs.Lipari's Thursday cooking classes, then we're sure you've wondered what the exact recipe and measurements she uses are. So here is the recipe so you can recreate this delicious meal at home!

1. Prepare the Mushroom Garnish

Ingredients

• King oyster mushrooms
• Olive oil
• Salt, to taste

Instructions

1. Cook the king oyster mushrooms in a saucepan until the water evaporates
   
2. Add a drizzle of olive oil and sauté until the mushrooms are tender and lightly golden
3. Set aside

2. Make the Tortellini Filling

Ingredients (Approximately)

• 1 chicken (or turkey) breast
• White wine
• Parsley, finely chopped
• 1/2 cup parmesan, grated
• 1/2 cup pecorino, grated
• 2 tablespoons of olive oil
• 3 eggs
• Salt, to taste

Instructions

1. Start by cooking chicken and add a little white wine and oil
2. Mince the chicken
3. In a bowl, combine minced chicken, parsley, parmesan, pecorino, eggs, olive oil, and salt
4. Mix until well combined
5. Refrigerate while preparing the pasta dough

3. Make the Soup Meatballs

Ingredients

• Minced chicken or turkey
• Parsley, finely chopped
• Parmesan, grated
• Pecorino, grated
• Olive oil
• 3 eggs
• Breadcrumbs
  

Instructions

1. Combine all ingredients in a bowl
2. Mix gently until combined
3. Roll into small meatballs (bite-sized)
4. Set aside

4. Prepare the Broth

Ingredients

• Meatballs
• Salt, to taste
• Carrots
• Tomatoes
• Onions

Instructions

1. Bring the water to a simmer
2. Add carrots, tomatoes, and onions and simmer until tender
3. Add the meatballs and cook until fully cooked through (about 5–10 minutes)
   
4. Once vegetables are cooked, discard them from the pot
5. Leave the meatballs in the broth

5. Make the Fresh Pasta Dough

Ingredients

• 4 cups semolina flour
• 3 eggs
• Optional: juice from half a lemon
• Optional: 2 tablespoons of hot pepper oil

Instructions

Form the Dough

1. On a clean work surface, make a well in the semolina flour
2. Crack the eggs into the well
3. Optional step : Add your lemon zest and hot pepper oil
4. Gradually incorporate the flour into the wet ingredients using your hands

Knead

1. Knead the dough until smooth and elastic, about 8–10 minutes
2. If too dry, add a little water
3. If too sticky, dust lightly with semolina flour

Rest

1. Wrap the dough in plastic wrap
2. Let rest at room temperature for at least 30 minutes

6. Roll, Fill & Shape the Tortellini

Instructions

1. Divide the dough into sections
2. Roll each section through a pasta machine, gradually thinning to level 7–9
3. Cut the dough into wide triangles 
4. Place a small amount of chicken filling near one corner of each triangle
5. Roll the dough toward the tip to form the tortellini shape
6. Bring the two ends together and pinch firmly to seal
7. Repeat until all filling is used

7. Cook the Tortellini

1. Bring the soup broth (with meatballs still inside) to a boil
2. Drop in the tortellini
3. Cook until they float to the surface, about 2 to 3 minutes

8. Assemble & Serve

To Serve

1. Ladle broth, meatballs, and tortellini into bowls
2. Add fresh carrots and broccoli
3. Top with sautéed king oyster mushrooms
4. Finish with grated Parmesan

Enjoy!