Portabella Mushroom Tortellacci

6 portabella mushrooms, gills removed and small diced
1/2 cup flat leaf parsley
1/2 cup chopped chives
1/2 cup caramelized shallots, diced
1/2 cup brandy
4 Tablespoons olive oil
1 1/2 cups grated pecorino Romano cheese
2 Tablespoons salt
2 Tablespoons pepper
1 cup heavy cream
2-3 fresh pasta sheets, depending on size
4 Tablespoons white truffle oil

In large skillet heat olive oil on medium heat, add diced shallots and cook until shallots become translucent. Begin to add diced mushrooms a little at a time so that they cook evenly. When mushrooms become tender, drain liquid from skillet. Turn heat up to medium high heat add brandy and deglaze.
Remove mushrooms from skillet and cool in refrigerator for 1 hour. In a mixing bowl add cooled mushrooms, parsley, chives, salt, pepper and grated pecorino Romano and mix evenly.

Lay fresh pasta sheets on floured work surface. Using a Tablespoon, begin placing 1 Tablespoon of filling 2 inches apart in even rows. Using a pastry cutter or Perrin knife, cut pasta and begin to form tortellacci.

When complete, freeze tortellacci on a floured pan for 2 hours. Cook tortellacci in boiling salted water. When pasta becomes tender and begins to float, remove from water using a slotted spoon. In a separate skillet reduce cream, add tortellacci and coat pasta with cream. To plate tortellacci, drizzle truffle oil on each one.

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