1. For the fresh pasta, mix all the ingredients, cover the dough with cling film and leave to rest in the fridge for one hour minimum.
2. For the filling, wash and cut radicchio. Heat some oil in a pan, add the radicchio and let it soften. Remove from heat and leave to cool, then chop. In a mixing bowl combine ricotta, the egg, Parmigiano Reggiano, salt and radicchio.
3. For the sauce, rehydrate the dried porcini mushrooms in cold water (squeezing them and changing water a few times).
4. Unwrap the dough and roll a thin strip on a floured surface.
5. Using a spoon, piping bag or fingers, place filling equal distance apart along one side.
6. Fold over the sheet of pasta, being sure not to let air in with the filling. Cut out the tortelli using pastry cutter or shape cutter.
7. Bring to the boil a large pot full of water and add some salt.
8. In the meantime, prepare the sauce. Wash and chop the radicchio. Heat the oil in a pan, add the radicchio and let it sauté. Squeeze the porcini mushrooms (keeping their water apart), cut them and add them to the sauce. Add some salt and cook for 10 minutes over gentle heat.
9. Prepare the béchamel. Melt the butter over a gentle heat, add the sifted flour and stir it quickly with a whisk to avoid lumps. Add milk and continue to blend until it boils. Add grated nutmeg and salt if necessary.
10. Add béchamel to the sauce, with some water from the porcini mushrooms and some salt, if required.
11. Cook the tortelli for 3 minutes and drain with a perforated spoon.
12. Dress the tortelli with the sauce and finish with freshly grated Parmigiano Reggiano on top.
Recipe courtesy of Chef Micaela Pellegrini, from Osteria Ca' d'Angel
Image courtesy of John Holdship