Portions: 4 - 6 Portions

Preparation: 30 minutes plus 1 hour preparation of pasta

Cooking: 15 minutes

Ingredients

Three Cheese Fillings

• 150g ricotta
• 150g gorgonzola
• 75g parmesan, grated
• 2 tsp finely chopped chives
• pinch freshly grated nutmeg
• maldon salt and freshly ground black pepper

Pasta

• 500g duck egg pasta (see recipe)
• 500g Tipo flour (00) or bread flour (000)
• 3 duck eggs
• 2 duck egg yolks
• 1 tbsp olive oil
• 1 tbsp sage leaves, shredded
• 1 tbsp parsley, finely chopped
• maldon salt and freshly ground black pepper

To Serve

• truffle oil (optional)
• grated parmesan

Method

1. Pasta:Make the pasta and allow to rest for at least 30 minutes, while you make the filling.
2. Filling:Mix together all the ingredients with a fork until well combined. Refrigerate until ready to use.
3. Tortellini:Roll the pasta out to the second thinnest setting. On a lightly floured surface cut the pasta into small circles with a round biscuit cutter. Place a small teaspoonful of filling in the centre of each round. Dampen around the edges of the pasta and fold each round in half. Dampen the corners and bring them together. Place on a lightly floured surface until ready to cook.
4. Wild Mushroom Sauce:Heat the oil in a large saucepan. Stir in the garlic and wild mushrooms and saute for 2-3 minutes. Add the remaining mushrooms and herbs and cook for a further 2 minutes. Pour in the wine and mushroom stock and bring to a strong simmer, simmer until the liquid has reduced by a third. Keep warm until ready to serve.
5. To Cook Pasta:Bring a large saucepan of water to the boil with a pinch of salt. Place the tortellini in the boiling water and cook for 30 seconds until risen to the top.With a slotted spoon remove the tortellini and place in warmed bowls. Distribute the wild mushroom sauce. Serve.
6. To Serve:Sprinkle parsley over the pasta. Drizzle a little truffle oil over the top and accompany with grated parmesan.