Although similar, the filling here is more delicate than the classic tortelloni from Emilia Romagna in the previous recipe. There is no prosciutto and more ricotta than spinach. The result I find is perfectly suited to the porcini sauce.
You can make the sauce up to 1 day ahead and refrigerate it. Wait to add the cream until you are ready to serve.
© 2005 Giuliano Hazan. All rights reserved.