Tortelloni With Porcini Mushrooms

Preparation:

Preparation: Mix the flour with the eggs, a pinch of salt and a spoonful of chopped parsley. Let the pasta rest in a cool place for 30 minutes and, in the meantime, clean all the mushrooms and cut them into strips. Put them to brown in four tablespoons of oil together with the chopped onion and a clove of garlic. Add salt and pepper and keep over high heat until everything is dry. Then pass the mushrooms through the food processor together with the bread soaked in milk and squeezed, collecting the proceeds in a bowl. Mix the Parmesan cheese, salt, pepper and a pinch of chopped parsley. With the machine roll the dough into thin sheets. Cut them into squares of 5 centimeters per side; in the center of each put a spoonful of mushroom mixture. Fold the dough into a triangle and, holding one end between thumb and forefinger, turn it around this last finger, closing it in a ring. When all the tortelloni are ready, boil them al dente. For the sauce, brown a chopped shallot in the butter, then add the cream, salt, pepper and the tortelloni. Sauté them over high heat so that they take on the flavour, sprinkle them with the Parmesan cheese and chopped sage leaves, then serve.