92 GOURMET TRAVELLER
Mushroomtortelloni
withbuffaloricotta
SERVES 6 //PREPTIME 30 MINS//COOK 30 MINS“Thismushroomfillingsuitsanyfilledpastashape– agnolotti,
ravioliorevencannelloni,”saysMusarra.“Lookoutforpine
mushroomsinseason– bothslipperyjacksandsaffronmilkcaps
are delicious. Don’t be too precious when shaping the tortelloni.”60 ml(¼cup)extra-virginolive
oil,plusextrafordrizzling
130 gmunsaltedbutter,diced
1 smallredonion,
finelychopped
2 garliccloves,crushed
1 tbspthymeleaves
800 gmmixedmushroomssuch
asSwissbrown,shiitake
andpine,trimmedand
coarselychopped
40 gmdriedporcini
mushrooms,soakedin
boilingwateruntilsoft,
squeezedout,andfinely
chopped
200 gmbuffalo-milkricotta
(seenote)
80 gmGranaPadano,
finelygrated
80 gmfreshbreadcrumbs
1 eggyolk
1 bunchcimedirapa,leaves
picked,orcavolonero
½ cup(looselypacked)
sageleaves
100 gmenokiorshimeji
mushrooms,trimmed
Gratedpecorino,toserve
PASTADOUGH
500 gm(3⅓cups)“00” flour
5 (70gm)eggs1 Forpastadough,placeflour
anda largepinchofsaltin a
largebowl.Addeggsandmix
together.Turnoutontoa lightly
flouredsurfaceandkneadtoa
firmdough.Wrapin plasticwrap
andrestfor 20 minutes.
2 Preheatovento170°C.
Heatoiland50gmbutterin
a largesaucepanovermedium
heat.Addonion,garlicand
thyme,andsautéuntilonion
is soft(4-6minutes).Add
mixedmushroomsandporcini,
increaseheattohigh,andsauté
untiltender(5-10minutes).Drain
welltoremoveexcessliquid.
3 Meanwhile,placericottaon
anoventraylinedwithbaking
paper, drizzle with oil andseasontotaste.Bakeuntillightly
coloured(12-15minutes).Cool.
4 Placemushroommixtureand
halfthericottaina bowl.Add
GranaPadano,breadcrumbs
andeggyolk,stirtocombine
well,andseasontotaste.
5 Dividepastadoughinto
4 piecesandfeedeachpiece
througha pastamachine,
startingatthewidestsetting
andreducingsettingsnotch
bynotchtomakethinsheets.
Spoon2 tspfillingontothe
sheetsat6cmintervals.Cut
eachsectionintoa 6cmsquare,
brushedgeswitha littlewater,
thenfoldoverthefillingtoform
a triangle.Lifttrianglebyeach
corner,thenpresscorners
togethertosecure,forminga
tortellonoshape.Placeona
lightlyflouredoventray.
6 Bringa largesaucepanof
saltedwatertotheboil.Add
cimedirapa,bringbackto
theboilandcookuntiltender
(2-4minutes).Drainwell,
squeezingoutexcesswater,
andseasontotaste.
7 Heatremainingbutterina
largefryingpanovermedium-
highheat.Addsageand
enokiandtossuntilgolden
(2-4minutes).Addcimedirapa
andstirtowarmthrough.
8 Meanwhile,cooktortelloni
ina largesaucepanofboiling
saltedwateruntiljustcooked
(2-3minutes).Removewith
a slottedspoonanddrain.
9 Dividetortelloniamong
warmedplatesandspoonover
mushroommixture.Crumble
overremainingricottaand
drizzleextra-virginoliveoil.
Servetoppedwithpecorino.
NoteBuffalo-milkricottais
availablefromselectgrocers
anddelicatessens.
Winesuggestion 2015
GrosjeanChardonnay,
Vallée d’Aoste.Endivesaladwith
pistachio,Taleggio,
apple and Montasio