RICOTTA-STUFFED SHELLS WITH BURRATA, MUSHROOMS AND HERBS

SERVES 6-10

1kg mixed mushrooms, such as oyster, chanterelle, trumpet or shiitake, torn or cut into bite-sized pieces

4 garlic cloves, crushed

1/4 cup (60ml) olive oil, plus extra to drizzle

2 cups (500g) full-fat ricotta

1/2 cup (50g) grated pecorino or parmesan, plus more as desired

11/ 4 cups (310ml) thickened cream

350g large dried pasta shells

225g burrata or mozzarella, torn into bite-sized pieces

1 large handful coarsely chopped flat-leaf parsley, leaves and stems

1 bunch chopped chives

1/4 cup tarragon leaves

1 tbs grated lemon zest

Preheat the oven to 215°C. Toss the mushrooms and garlic on a large baking tray with the olive oil and season with salt and pepper. Roast, tossing occasionally, until the mushrooms are starting to brown and crisp, 15-20 minutes.

Meanwhile, combine ricotta, pecorino and 185 ml ( 3/4 cup) cream in a medium bowl. Season with salt and pepper.

Cook the pasta shells in a large pot of salted boiling water until just al dente. Drain and transfer to an oiled baking tray. Toss the shells in a bit more oil, just to make sure they don’t stick to one another as you’re filling them.

Using a spoon, fill each shell with the ricotta mixture – they should look pretty full, but don’t be crazy, okay? You have a lot of shells to fill!

Drizzle a bit of olive oil in the bottom of a 2L (8 cup) baking dish or large cast-iron pan; a 23 × 32 cm baking dish will work at a pinch, although it won’t be as dramatic in presentation. Place shells in the baking dish, letting them overlap slightly, so each is as snug as a bug in a rug. Or a shell in a dish. Ha. Anyway. Scatter the burrata into the little in-between spots and top with mushrooms. Pour the remaining 125 ml

( 1/2 cup) cream over everything.