Wild mushroom agnolotti

• 2 tbsp (30 ml) butter
• 2 garlic cloves, finely chopped
• 2 French shallots, finely chopped
• 1 container of 125 g fresh shiitake mushrooms, finely chopped
• 1 container of 227 g brown mushrooms (mini bella), finely chopped
• 1 container of 170 g oyster mushrooms, finely chopped
• Olive oil
• 2 tbsp (30 ml) white wine
• Leaves from 4 fresh thyme sprigs
• Salt and freshly ground pepper

• 1 fresh pasta recipe
• 1 carton of 237 ml 15% cream
• ⅓ cup (80 ml) finely grated pecorino romano cheese, and a bit for serving
• Fresh chives, chopped (for serving)
• Salt and freshly ground pepper

Wild mushroom filling

• In a large skillet heated over medium-low heat, melt 1 tbsp of butter. Add garlic and shallots and cook 3 to 4 minutes, stirring.
• Increase to medium-high heat. Add remaining butter, mushrooms and a drizzle of olive oil. Salt and pepper, and cook 3 to 4 minutes, stirring.
• Add white wine and thyme leaves, and mix. Cook 2 to 3 minutes, stirring to reduce to dry. Transfer to a large plate and let cool 15 minutes.

Agnolotti

• Using a pasta machine, roll the dough until it’s thin enough to see through. Place the dough on a floured work surface.
• Form the agnolotti using the mushroom filling and making sure to moisten the edges well so that once folded over, the dough is well sealed. Once cut, place the agnolotti on a large well-floured baking sheet and refrigerate until ready to cook.
• In a large pot filled with salted boiling water, cook the agnolotti 3 to 4 minutes at low boil. Reserve about 1 cup (250 ml) of cooking water, then drain the pasta in a colander.
• Return the pasta to the pot, add the cream, cheese and about ½ cup (125 ml) of cooking water. Pepper to taste.
• Bring to a boil, reduce to medium heat and continue cooking 3 to 4 minutes, stirring gently, to reduce and thicken the sauce.
• Divide among plates, bury under pecorino romano cheese and garnish with chopped chives.