Timbale Of Tagliolini With Ragout

Preparation:

Preparation: Fry the sliced shallots in 3 tablespoons of oil; add the peas, the mushrooms softened in water and squeezed, salt, a ladle of boiling water and cook, covered, for about 20 minutes. Add the ragù, mix and turn off the heat. Melt the butter in a saucepan, add the flour and toast it. Pour the boiling milk slowly and cook the béchamel sauce for 8 minutes over low heat; add salt, add the Parmesan and a little grated nutmeg; heat the oven to 200 degrees. Cook the tagliolini in boiling salted water; drain them al dente and toss them with the prepared sauce. Roll out the shortcrust pastry into two thin sheets and use one sheet to coat the bottom and sides of a 22cm springform pan, lined with baking paper. Alternate layers of seasoned pasta and béchamel and cover with the second sheet; make a hole in the center for the steam to escape, decorate as desired with the leftover pasta and cook in the oven for about 20 minutes.