Ingredients

Sauteed Wild Mushrooms for Filling

• 2 tbsp olive oil
• 3 garlic cloves, crushed
• 20g dried wild mushrooms, soaked in boiling water for 5 minutes, then finely chopped (reserve liquid)
• 200g mixed mushrooms, finely chopped
• 1 tbsp thyme leaves
• maldon salt and freshly ground black pepper

Filling

• 300g ricotta
• 75g grated parmesan
• 2 tbsp basil leaves, finely chopped
• pinch of grated nutmeg
• generous pinch paprika

Tortellini

• 36 gowgee skins

Mushroom Sauce

• 3 tbsp olive oil
• 2 garlic cloves, crushed
• 200g mixed mushrooms
• 1 tbsp thyme leaves
• 1 tbsp sage leaves, shredded
• pinch grated nutmeg
• maldon salt and freshly ground black pepper

To Serve

• 3 tbsp lightly toasted walnuts, chopped
• 1 tomato, deseeded and diced
• truffle oil
• deep fried shredded leek (optional)
• grated parmesan

Method

1. Sauteed Wild Mushrooms for Filling: Heat the oil in a frying pan over a medium-high heat, add the garlic and half the dried wild mushrooms, sauté until the mushrooms are tender. Stir in the remaining mushrooms and thyme, sauté until the mushrooms are tender. Season with salt and pepper and allow to cool.
2. Filling: Place all the filling ingredients in a bowl along with the sauteed mushrooms. Mix with a fork until well combined. Cover and refrigerate until ready to use.
3. Tortellini: Lay the gowgee skins out on a dry surface. Place a teaspoonful of the filling in the centre of each gowgee. Dampen around the edges with a little water and fold each gowgee in half and seal well. Dampen the corners and bring them together, pinching so that they are joined. Place on lightly oiled greaseproof or baking paper until ready to cook.
4. Mushroom Sauce Heat the oil in a large pan over a moderate heat. Add the garlic, mushrooms and herbs, cook for 2 minutes. Pour in the 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 the Pasta: Bring a large saucepan of water to the boil. Place some of the tortellini in the boiling water and cook for 30 seconds until they rise to the top (do no overfill as they won't cook evenly). With a slotted spoon remove the tortellini and place in warmed bowls. Repeat this process until you have cooked all the tortellini. Distribute the hot mushroom sauce over the tortellini.
6. To Serve: Scatter the walnuts and diced tomato over the pasta. Drizzle over a little truffle oil, garnish with deep fried leeks (optional) and accompany with grated parmesan. Serve at once.