Ingredients

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and grease a medium baking dish.

2. 2

   Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the chopped mushrooms and cook until all moisture has evaporated and they start to brown.

3. 3

   Add the garlic and crumbled chestnuts to the skillet, cooking for another 2 minutes. Remove from heat.

4. 4

   Once the mushroom mixture has cooled slightly, stir in the ricotta cheese. Season with salt and black pepper to taste.

5. 5

   To make the sauce, melt the remaining 3 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.

6. 6

   Gradually whisk in the milk until smooth. Simmer for 3-5 minutes until the sauce thickens slightly, then stir in the chopped sage, salt, and pepper.

7. 7

   Lay out the fresh pasta sheets. Spread the mushroom and chestnut filling evenly over each sheet, leaving a small border.

8. 8

   Roll up the pasta sheets tightly from the short end to create logs. Slice each log into rounds approximately 1.5 inches thick.

9. 9

   Spread a thin layer of the white sauce on the bottom of the baking dish. Arrange the pasta rounds cut-side up in the dish, packing them gently together.

10. 10

    Pour the remaining sauce over the top of the pasta rolls and sprinkle generously with Parmesan cheese.

11. 11

    Bake for 25-30 minutes until the pasta is tender and the top is golden brown and bubbly. Let rest for 5 minutes before serving.