A delicious mushroom dish for any occasion!
Draw the tortelloni in enough boiling salted water for about 14 min. Stir occasionally and shake off accurately.
Lightly sauté onions and garlic in olive oil. Add the celery, ham, oyster mushrooms and cook for about 5 minutes at full temperature, stirring continuously (do not let them color).
Extinguish with the Chianti. Add the diced tomatoes and cook for about 20 minutes. Add the peas and season with salt, pepper and Italian herbs. Add the cooked tortelloni to the sauce, serve and sprinkle with Parmesan cheese.
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