Agostino’s mushroom tortelloni with buffalo ricotta

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 medium-high 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.