Mushroom tortelloni with buffalo ricotta

SERVES 6 // PREP TIME 30 MINS // COOK 30 MINS

“This mushroom filling suits any filled pasta shape – agnolotti, ravioli or even cannelloni,” says Musarra. “Look out for pine mushrooms in season – both slippery jacks and saffron milk caps are delicious. Don’t be too precious when shaping the tortelloni.”

60 ml (¼ cup) extra-virgin olive

oil, plus extra for drizzling 130 gm unsalted butter, diced 1 small red onion,

finely chopped

2 garlic cloves, crushed

1 tbsp thyme leaves

800 gm mixed mushrooms such as Swiss brown, shiitake and pine, trimmed and coarsely chopped 40 gm dried porcini mushrooms, soaked in boiling water until soft, squeezed out, and finely chopped

200 gm buffalo-milk ricotta

(see note)

80 gm Grana Padano,

finely grated

80 gm fresh breadcrumbs

1 egg yolk

1 bunch cime di rapa, leaves

picked, or cavolo nero

½ cup (loosely packed)

sage leaves

100 gm enoki or shimeji mushrooms, trimmed Grated pecorino, to serve PASTA DOUGH 500 gm (3⅓ cups) “00” flour 5 (70gm) eggs

1 For pasta dough, place flour and a large pinch of salt in a large bowl. Add eggs and mix together. Turn out onto a lightly floured surface and knead to a firm dough. Wrap in plastic wrap and rest for 20 minutes.

2 Preheat oven to 170°C.

Heat oil and 50gm butter in a large saucepan over medium heat. Add onion, garlic and thyme, and sauté until onion is soft (4-6 minutes). Add mixed mushrooms and porcini, increase heat to high, and sauté until tender (5-10 minutes). Drain well to remove excess liquid.

3 Meanwhile, place ricotta on an oven tray lined with baking paper, drizzle with oil and season to taste. Bake until lightly coloured (12-15 minutes). Cool.

4 Place mushroom mixture and half the ricotta in a bowl. Add Grana Padano, breadcrumbs and egg yolk, stir to combine well, and season to taste.

5 Divide pasta dough into 4 pieces and feed each piece through a pasta machine, starting at the widest setting and reducing settings notch by notch to make thin sheets. Spoon 2 tsp filling onto the sheets at 6cm intervals. Cut each section into a 6cm square, brush edges with a little water, then fold over the filling to form a triangle. Lift triangle by each corner, then press corners together to secure, forming a tortellono shape. Place on a lightly floured oven tray.

6 Bring a large saucepan of salted water to the boil. Add cime di rapa, bring back to the boil and cook until tender (2-4 minutes). Drain well, squeezing out excess water, and season to taste.

7 Heat remaining butter in a large frying pan over mediumhigh heat. Add sage and enoki and toss until golden

(2-4 minutes). Add cime di rapa and stir to warm through.

8 Meanwhile, cook tortelloni in a large saucepan of boiling salted water until just cooked (2-3 minutes). Remove with a slotted spoon and drain.

9 Divide tortelloni among warmed plates and spoon over mushroom mixture. Crumble over remaining ricotta and drizzle extra-virgin olive oil. Serve topped with pecorino.

Note Buffalo-milk ricotta is available from select grocers and delicatessens.

Wine suggestion 2015

Grosjean Chardonnay,

Vallée d’Aoste.