Tortellini stuffed with porcini mushrooms , Balsamic Vinegar of Modena PGI reduction and parmigiano Reggiano.

Ingredients:
For the dough

• 180 g wheat flour type 00

• 2 chicken eggs

• Extra virgin olive oil

• For the filling

• 250 ml vegetable broth

• 200 g porcini mushrooms

• 1 shallot

• 1 tablespoon extra-virgin olive oil

• Salt

• 4 sprigs of parsley

• 300 g cow's ricotta cheese

• 20 g Parmigiano Reggiano PDO

• Freshly ground black pepper

For the reduction

• 5cl of Balsamic Vinegar of Modena PGI

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Procedure:

1. Mix the ingredients together and create the dough for the tortellini.

2. Heat the broth.

3. Clean the mushrooms by removing the earthy part of the stem with the rootlets, rinse

   them briefly under fresh running water and slice them.

4. Put the oil, chopped shallot in a frying pan and let it just brown on a high flame. Add a

   couple of tablespoons of broth, a pinch of salt, lower the heat and cook for 4-5

   minutes.

5. Raise the heat, add the mushrooms, cook them a couple of minutes over high heat,

   season with salt and cook for 15 minutes, covered, over medium heat. Add vegetable

   broth if the cooking juices become too dry.

6. Let the mushrooms cool and pass them through a blender to chop them neither too

   fine nor coarse.

7. In a bowl mix the mushrooms, ricotta, Parmesan, chopped parsley and a grinding of

   pepper until combined.

8. Divide the dough into 4 equal parts. Take the first part and roll it out into a thin sheet

   with a pasta machine. Using a smooth-bladed knife, cut out squares 4-5 centimeters

   on a side and distribute a teaspoon of filling in the center of each.

9. Close in a tortellini shape.

10. Cook the tortelli in plenty of salted water and, when they rise to the surface, drain and

    set aside.

11. Pour the balsamic in a small saucepan, let it reduce for a couple of minutes and add

    the tortellini. Let them mix well with the balsamic vinegar reduction and serve the dish.