Tortelli with Porcini and Truffle

Serve 6

Prepare the filling: in a bowl mix the ricotta, the porcini sauce with truffles, the Parmigiano reggiano cheese, the nutmeg, then season with salt and pepper and add grated bread if the dough is too soft. Roll out the egg pasta and cut it into squares of about 8 cm and distribute the prepared filling in the center, then fold the tortelloni into a triangle, wrapping them around your finger and sealing the ends. Cook the tortelloni in boiling salted water until al dente. In a pan heat the butter with a ladle of cooking water and the  champignons truffle sauce creating an emulsion. Toss the tortelloni in the sauce and garnish with the truffle carpaccio.