Tortelloni with Mushroom and Goat Cheese Filling are a perfect dish for autumn, combining the intense flavour of fresh porcini mushrooms with the creaminess of fresh goat cheese . The pine nut cream adds a unique delicacy, while the touch of Matt organic curcumini and the freshness of the lime pear complete the dish with an explosion of flavours. These homemade tortelloni are easy to prepare and perfect for a special autumn dinner or lunch.

Ingredients for 4 people:

For the pasta:

• 5 whole eggs + 1 yolk

• 58 g of EVO oil

• 470 g of "00" flour

• 30 g of re-milled semolina + more for processing

• Salt to taste

For the filling:

• 200 g of fresh goat cheese

• 25 g grated parmesan cheese

• 200 g of fresh porcini mushrooms

• EVO oil to taste

• 1 clove of garlic

• 1 basil leaf

• Salt and pepper to taste

For the pine nut cream:

• 100 g of shelled pine nuts

• 70 g of Matt Organic Coconut vegetable drink

To decorate:

• 2 limes (zest and juice)

• 1 pear

• EVO oil to taste

• 60 g of coarsely crumbled Organic Matt Curcumini

• Edible flowers

Preparation:

For the pasta:

1. Mix the flour , eggs , oil and salt until you obtain a smooth dough.

2. Let it rest in the refrigerator for at least 30 minutes.

For the filling:

1. Wash and cut the porcini mushrooms into small cubes. Sauté them in EVO oil , with garlic and basil .

2. Remove the garlic and basil, then add goat cheese , parmesan , salt and pepper . Mix well until smooth.

3. Transfer the mixture into a piping bag and set aside.

For the pine nut cream:

1. Blend the pine nuts with the Cocco Bio Matt vegetable drink until you obtain a smooth cream.

Shaping the tortelloni:

1. Roll out the dough thinly, using semolina .

2. Place about 20 g of filling in the center of the dough, spaced well apart from each other.

3. Close from the bottom up, make triangles and close them like a "tortellone" .

To decorate:

1. Peel and dice the pear . Marinate it with lime juice for an hour.

2. Prepare the dish with the pine nut cream , place the tortelloni on top and complete with the pear cubes , the grated lime zest , the crumbled Bio Matt Curcumini and the edible flowers .

This autumn recipe with tortelloni stuffed with porcini mushrooms and goat cheese is the ideal dish for those looking for a gourmet preparation, but with a rustic touch and rich in flavors. The soft and tasty filling , combined with the freshness of the marinated pear and the creaminess of the pine nut cream , will make this dish a real success, to be enjoyed with friends and family on any special occasion. Prepare this Tartufata with pine nut cream and surprise your guests with a dish full of flavor and innovation!