Tortelli di funghi

Pasta has to be the best comfort food going and these mushroom filled half-moon parcels are my new favourite way of eating it!

Ingredients
serves 4
for the pasta
200g 00 plain flour
2 eggs, lighty beaten
salt
for the filling
250g ricotta
50g vegetarian Italian hard cheese, grated
50g dried porcini, soaked in warm water for 30 minutes
250g chestnut mushrooms, thinly slices
1 onion, chopped
4 tbsp olive oil
10g fresh flat-leaf parsley, finely chopped.
salt
ground black pepper
to serve
50g butter
12 sage leaves

Method

Begin by making the pasta. Sift the flour and a pinch of salt onto a clean work surface. Create a mound then make a well in its centre. Add the eggs and slowly incorporate into the flour with you fingers.  Once its all mixed together knead the dough for about 10 minutes.

Wrap the dough in clingfilm and leave to rest in the fridge for at least 30 minutes.

Next, heat the oil in a saucepan and add the onions. Fry for a minute before adding the sliced chestnut mushrooms. With a holey spoon drain the soaked porcini and add to the pan. Sieve the remaining water to remove any grit and also add it to the pan to maximise the flavour.

Slowly cook the mushrooms and onions on a low - medium heat for 15 minutes.

Season with salt and pepper then remove from the heat.  Pour the mix into a sieve over a bowl and let it drain away excess liquid. Allow it to drain and cool down for about 10 minutes.

Tip the mushrooms and onion into a food processor. Add the ricotta and vegetarian hard cheese. Then whizz it up into a thick puree. Add the flat-leaf parsley and mix.  Taste and adjust the seasoning.

Roll out the pasta onto a lightly floured surface. Work it into as thin a sheet as possible. You could divide the pasta into two to make it easier to handle. With a 5cm diameter circular cutter cut out as many pieces as possible. This recipe should make about 50 pasta rounds.

Place a rounded teaspoon of the mushroom puree in the centre of the pasta. Then fold them over carefully, crimping the edges with a fork.

You could alternatively make tortelloni. To do that you cut the pasta into 5cm squares, fold them over diagonally to create a triangle, then fold them around your index finger pinching the pasta together to hold.

Melt the butter in a large pan with the whole sage leaves.

Bring a large pan of salted water to the boil and add the pasta. Boil for 4-5 minutes until cooked.

Drain the pasta and add to the melted butter.  Stir gently to coat all the pasta.

Serve about a dozen pieces per person, add freshly ground black pepper and finely grated vegetarian hard cheese to your personal taste.