While the dough is resting put together the Bagnoli's Black Truffle mushroom filling. On a sheet of pasta add one teaspoon of the truffle mushroom filling from the centre edge. Remove the mushroom mixture from the heat and allow it to cool for five minutes. Place a medium sauté pan on medium heat and add the olive oil. Stir the shallots into the pan and fresh white alba truffles cook for 5 minutes, till softened and translucent. Place a large sauté pan on a medium heat and add the heavy cream.
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