Tortelli with Mushrooms and Chives

I could not find morel mushrooms for this one, but Cremini seemed to work well.  This is a wonderful recipe you must try!  From Food and Drink 2011.  Serve with a salad.

Filling
2 tbsp olive oil
1/4 cup finely chopped onion
2 cups finely chopped morel mushrooms about 175 g
1/3 cup ricotta
1/4 cup grated Parmesan
Salt and freshly ground pepper
1 tbsp chopped parsley
2 tbsp chopped chives

Tortelli
4 sheets fresh pasta
4 large egg yolks
1 egg beaten with pinch of salt
1/2 cup unsalted butter
12 sage leaves
1 tbsp lemon juice
1/4 cup grated Parmesan

1. Heat oil in a large frying pan over medium high heat.  Add onions and mushrooms and saute for 5 minutes or until juices are nearly dry.  Remove from heat and add ricotta and Parmesan and mix together.  Season with salt and pepper to taste and stir in parsley and chives.
2. Place a sheet of pasta on the counter and using a sharp knife and a plate as a guide, cut a 6 inch round of pasta.  Repeat until you have 4 rounds.
3. Divide mushroom ricotta mixture into 4 portions.  Spoon each portion about 1/4 cup filling for each onto a round of pasta, leaving a small border.  Make a well int he centre of the mixture and slip in an egg yolk.  Brush edge of pasta with egg salt mixture and fold over to make a half moon shape.  Seal edges, pressing out any air pockets.
4. Bring a large shallow pot of water to boil.  Carefully add Tortelli and cook for 3 to 4 minutes, to make sure yolks remain runny.  Immediately remove from pan and place on serving plates.
5. While pasta is cooking, heat butter and sage together in a small skillet over low heat for 2 minutes or until butter is hot and melted.  Add lemon juice and season with salt.
6. Place 1 tortello on each serving dish and drizzle with sauce.  Sprinkle with Parmesan and serve at once.

Serves 4