Tortellini in Consommé (Clear Both)

For the dough: Mix the flour, eggs, and egg yolks together and knead until a smooth dough forms, adding some water if needed. Shape the dough into a ball, cover and let rest for about 20 min. 

For the consommé: Chop the tomatoes. Cook the tomatoes, tomato paste and egg whites with the broth for 60 minutes on medium-low heat. Strain through a mesh strainer lined with cheese cloth.

For the filling: Rinse the mushrooms and chop finely.

Peel the onion and garlic and chop finely.

Sauté the onion, garlic and mushrooms in the butter, then add the cream and boil until thickened. Stir in the parsley and season with salt and pepper to taste.

Roll out the dough on a floured surface (approximately 2 mm, or less than 1/8 inch, thick). Cut the dough into 5 cm (approximately 2 inch) squares and place a hazelnut sized amount of filling in the middle of each square. Form into tortellini: 1. Fold each square into a triangle, 2. Squeeze the two outer tips together with your fingers, then 3. Fold the remaining top corners together and press to seal.