Tortelli with Parmesan cream and morel mushrooms

Ristorante La Favellina, San Tomio (VI)

Dough for Tortelli


500 grams of pasta flour

50 grams of semolina

235 grams of whole egg

60 grams of yolk

7.5 grams of salt


Make a “fountain” with the pasta flour, add the semolina, then the whole eggs, yolks and salt. Mix all of the ingredients together until it’s a consistent smooth dough. Let it rest, covered, for an hour in the fridge.

Parmesan cream


40 grams of Parmigiano Reggiano, aged 36 months

240 grams of cream

60 grams of milk

100 grams of egg yolks

3 grams of salt


In a pan, bring to a boil the cream, milk, Parmigiano Reggiano and salt. Cool and then add yolks, blending well. Cook in an oven at 90° (celsius) for 15 minutes.

Tortelli with Parmesan cream


Take the pasta dough from the fridge and on a wooden surface, cut and shape the dough into tortelli pieces.

Plate composition:

In a frying pan, lightly brown the butter and morel mushrooms. Boil the tortelli (add salt to the water) for two minutes. Serve the tortelli with the morels and cream, adding five leaves of sagebrush as a garnish.

Enjoy this dish with a bottle of Fornetto

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