Pasta ripiena di porcini condita con salsiccia crema tartufata radicchio e rucola

Prepare the pasta dough by mixing 800 g of flour, 8 eggs, 2 tablespoons of oil, and 1/2 teaspoon of salt.

For the filling, melt a knob of butter and add 100 g of dried porcini mushrooms, seasoning with salt, pepper, garlic, and parsley.

In a bowl, combine 400 g of robiola, 400 g of Parmigiano Reggiano, 2 eggs, and a pinch of nutmeg to create the filling mixture.

Roll out the pasta and fill it with the porcini and cheese mixture to form cappelletti.

Cook the cappelletti in boiling water until they float to the surface.

In a pan, cook 230 g of sausage with thyme and the filtered water from the porcini.

Add 250 g of cooking cream and a jar of truffle cream to the pan and mix well.

Serve the cappelletti topped with the sausage sauce, arugula, radicchio, and pepper.

Spice Level: