Pasta filling:

Sweat 1 shallot with a garlic clove and oil until translucent. Add 50ml white wine and reduce. Add spinach and cook. Spread out on a tray, cool. Add ricotta, 200g Parmigiano Reggiano and blend until puréed. Spoon into a piping bag, cool.

Pasta:

Make a well in the flour and place eggs in the middle with a pinch of salt and 1 tbsp of Parmigiano Reggiano oil. Kneed until smooth and silky, chill for 15 minutes.
Take half the dough and put it through the pasta roller. Dust the surface with semolina and use a 70mm round cutter to cut the pasta. Pipe spinach mixture into the centre of the pasta.
Fold the dough into a half moon shape so the filling is in the centre. Run a finger dipped in water along the edge to seal the filling in.
Hold the half moon with the flat edge around your little finger, fold one edge over the other and pinch together. Leave on greaseproof paper dusted with semolina. Cook for 1-2 minutes.

Sauce:

Rehydrate Porcini mushrooms for 25 minutes. Sweat 1 shallot and a garlic clove in oil. Add 200ml white wine and reduce. Strain porcini mushrooms and reduce liquid by half.
In a separate pan, boil milk and cream with 100g Parmigiano Reggiano and leave. Add enough shallot mixture and mushroom liquid to give an intense mushroom flavour. Bring to boil and strain. Add chives and season.

To serve:

Serve Parmigiano Reggiano tortellini with mushroom sauce and garnish with red vein sorrel and a side salad of heritage tomatoes.