Cannelloni Ripieni di Funghi con Salsa di Taleggio e Tartufi - Antonio Carluccio

Ingredients

• 1/2 recipe fresh egg pasta dough
• Salt pepper, to taste
• A few drops of olive oil
• Unsalted butter, for greasing
• 60g Parmesan, freshly grated
• 300g Taleggio cheese, cut into small pieces
• 50ml milk
• 2 medium egg yolk
• A few drops of truffle oil (optional)
• 50g black truffle, very finely sliced
• 20g dried porcini, rehydrated
• 60ml extra virgin olive oil
• 2 garlic cloves, peeled and finely chopped
• A little chopped fresh red chilli, not too hot
• 700g mixed wild mushrooms, cleaned and cut into medium slices