Conchiglioni with porcini mushrooms

For 4 people

Rehydrate 30 g of porcini mushrooms

Cook the pasta and set aside (count 5 conchiglioni per person)

Filter and reduce by half the water used to rehydrate the porcini mushrooms

Cream (250 ml) until you obtain a smooth consistency and set aside

Fry the porcini slices in butter with a chopped shallot

Mix with 250 g of ricotta cheese

Check the seasoning and set aside

Stuff the pasta with the cep and ricotta filling

Put everything in a gratin dish and pour the porcini cream

Sprinkle with cheese of your choice

Bake in the oven for 5 minutes