Tortelloni stuffed with mushrooms and truffle in Porcini sauce

Serve  6

Prepare some broth using the Menù beef stock following the instructions on the package. In a bowl, mix the ricotta with an egg, the mushroom truffle cream, the grated parmigiano reggiano cheese and the chopped parsley. Mix carefully and season with salt. With the help of a rolling pin, roll out the egg pasta dough , cut square of  6x6 cm and distribute tufts of ricotta mixture over it, close them up to make tortelloni. Cook them in boiling salted water. In the meantime, brown the julienned prosciutto  with a knob of butter; add the porcini mushrooms sauce diluted with a little broth and then the cheese sauce. Drain the tortelloni and toss them in the sauce. Complete with grated parmigiano reggiano cheese  and a sprinkle of chopped parsley.