Shells with Mushroom Ragout and Burrata - Barilla Foodservice Recipes

Ingredients

• 3 lb. Barilla Medium Shells
• 1½ cups onion, diced
• 3 oz. dried porcini, reconstituted in water
• 6 cups mushroom or vegetable broth
• 1½ lb. burrata, chopped
• ½ cup flat leaf parsley, chopped
• ¾ extra virgin olive oil
• 3 ea. Shitake, sliced thin
• 3 cups white wine
• salt and black pepper, to taste
• 6 tbsp. white truffle butter