Tortelloni in Mushroom Parmesan Broth

Ingredients

• 2 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 3 tablespoons extra-virgin olive oil
• 10 ounces mixed wild mushrooms
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 3/4 cup fresh ricotta cheese
• 1/3 cup chopped fresh chives
• 1/3 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 1 large egg yolk
• Pinch of freshly grated nutmeg
• 3/4 cup dried porcini mushrooms (about 3/4 ounce), rinsed
• 1 onion, quartered
• 1 carrot, roughly chopped
• 2 stalks celery, roughly chopped
• 1 large piece parmesan cheese rind
• 5 sprigs parsley, plus chopped leaves for topping
• 3 sprigs thyme
• 1 teaspoon black peppercorns
• Kosher salt
• 1 wide strip of lemon zest
• Chopped fresh chives, for topping

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