2 people


  • 250g  La Tua Pasta Tortelloni filled with Wild Boar
  • 60ml extra virgin olive oil
  • 2 cloves of garlic crushed
  • 170g cup / button mushroom
  •  140g mixed wild mushroom
  • 200ml crème fraiche
  • 150ml white wine
  • 100ml water
  • 1 finely chopped onion
  • 2 tbsp olive oil
  • ½ tsp of dried thyme
  • salt and pepper
  • parmesan cheese


  1. Heat the olive oil in a saucepan, add the chopped onion and fry them for 7 – 10 minutes – until the onions are soft.
  2. Whilst the onions are cooking, slice the mushrooms to your preferred thickness.
  3. Add the mushrooms to the onions with the crushed garlic and cook them for a few minutes.
  4. Pour in the white wine and bring the mixture to boil.
  5. Reduce the heat and cook until the sauce has reduced by about half.
  6. Pour in the water and stir in the crème fraiche.
  7. Bring the sauce to the boil once again and cook for 5 minutes or until the sauce has thickened.
  8. Add thyme, salt and pepper.


  1. Cook the tortelloni in salted, boiling water for 3-4 minutes.
  2. Drain them al dente.
  3. Add the sauce, a sprinkle of parmesan cheese and serve.

Buon Appetito!