Tortelloni with Porcini Mushrooms

Knead the flour with the eggs, a pinch of salt, and a tablespoon of chopped parsley

Let the dough rest in a cool place for 30 minutes and in the meantime, clean all the mushrooms and slice them

Sauté them in four tablespoons of oil along with the chopped onion and a clove of garlic

Add salt and pepper and keep on high heat until everything is dry

Then pass the mushrooms through a grinder along with the bread soaked in milk and squeezed, collecting the result in a bowl

Mix in the Parmigiano, salt, pepper, and a pinch of chopped parsley

With the machine, roll out the dough into thin sheets

Cut them into squares of 5 centimeters on each side; place a tablespoon of mushroom mixture in the center of each

Fold the dough into a triangle and, holding one end between thumb and index finger, wrap it around the latter finger, closing it into a ring

When all the tortelloni are ready, boil them and drain them al dente

For the sauce, sauté a chopped shallot in butter, then add the cream, salt, pepper, and the tortelloni

Sauté them on high heat so they absorb the flavor