Pasta shells, mushroom cream sauce

serves two

Pasta shells
14 or so large pasta shells
Cappellari breadcrumbs, to sprinkle

Cook pasta shells al dente in salted boiling water, strain.

Porcini mushroom filling
15 oz (425 g) ricotta cheese
1 egg, whisked
¾ cup (175 ml) Cappellari breadcrumbs porcini mushroom, toasted
Salt, pepper

Preheat oven to 400° F (200° C), toast Cappellari breadcrumbs 2-5 minutes on an oven tray lined with parchment paper.

Mix filling.  Fill pasta shells.

Mushroom sauce with truffle salsa
1 cup (250 ml) mushrooms, sliced
2 tbsp (30 ml) butter
1 cup (250 ml) 35% cream
Salt, pepper
1 tsp (5 ml) truffle salsa (optional)

In a saucepan heat butter on medium heat, sauté mushrooms.
Add cream, bring to a simmer and reduce 2-5 minutes on medium–low heat.  Season with salt and pepper.
Finish with 1 tsp truffle salsa.

Place filled pasta in an oven pan with the sauce about half way.

Sprinkle pasta shells with Cappellari breadcrumbs, bake 10-15 minutes in a preheated 350° F (180° C) oven.

Plate and serve