Bertagni Porcini Mushroom Tortellone

There is something wonderfully autumnal about these generous pasta parcels. Their filling carries the unmistakable woodland character of porcini mushrooms: earthy, aromatic, and intensely savory, with a lingering depth that makes the dish feel far more elaborate than its preparation suggests.

The mushrooms are sautéed with onion, parsley, garlic, and black pepper, creating layers of warmth rather than an overpowering single note. Dried porcini heightens that characteristic forest-floor richness, while Grana Padano PDO, butter, and milk lend the filling a rounded creaminess and gentle saltiness. The result is satisfying without becoming too heavy, allowing the porcini to remain the clear protagonist.

Around it is Bertagni’s tender fresh egg pasta, made with wheat flour, egg, and durum wheat semolina. The sheets are fine enough to let the filling shine yet sufficiently resilient to hold their beautifully plump tortellone shape during cooking. Each bite moves from delicate pasta to creamy, mushroom-rich intensity—a rather convincing reminder that a quiet bowl of pasta can still feel like an occasion.

Keep the sauce restrained; these tortellone have already done most of the flavor work for you.

Brown Butter and Sage: Melt butter until lightly nutty, add fresh sage leaves, then gently toss with the cooked tortellone and a spoonful of pasta water. Porcini Cream: Finish with a small amount of cream, cracked black pepper, and grated Parmigiano Reggiano for a richer presentation. Olive Oil and Parmesan: Dress simply with excellent extra virgin olive oil, finely grated cheese, and a scattering of chopped parsley. Mushroom Medley: Add sautéed fresh mushrooms for an especially earthy main course. Wine Pairing: Serve with an elegant Chardonnay, Pinot Noir, or a medium-bodied Italian red whose acidity can balance the creamy filling.

Boil gently rather than aggressively to protect the pasta parcels. Once they float and are cooked through, lift them carefully with a slotted spoon and transfer them directly into the sauce.

Bertagni traces its beginnings to Bologna in 1882, when Luigi Bertagni began producing tortellini in a small pasta workshop. The company became known not only for its filled pasta but also for finding ways to preserve and package it for journeys beyond its birthplace—helping the flavors of Italian pasta craftsmanship reach tables around the world.

Tortellone belong to the larger, more generously filled branch of the tortellini family. Their broader shape provides room for vegetable, cheese, and mushroom fillings to express themselves fully. Here, porcini feel particularly at home. Prized in Italian cooking for their concentrated woodland aroma, they turn a seemingly simple pasta supper into something evocative: misty forests, cool evenings, and the deeply satisfying scent of butter meeting mushrooms in a warm pan.

Keep frozen at -18°C or below. Cook directly from frozen unless the package specifies otherwise. Do not refreeze once thawed. Once cooked, refrigerate leftovers promptly in a sealed container and consume within 2 days.