Tortelloni with Porchinni and Potato

Using the left over mushroom mix for the gnocchi we did a day ago we blitz the mushrooms into a very fine paste.
Cook some yellow, buttery potatoes and while still hot rice or mash and add to the mushroom paste and adding more salt.
To us at this stage it was quiet salty but we are told it needs to be in the finished product.
Making some lovely pasta dough using 100gms of flour to 1 egg ( we used 30 eggs in our batch cooking for the restaurant ) roll very thin remembering it will be twice as thick once they are put together. We used really cute Tupperware heart cutters but it is probably quicker just to do a sheet by hand but it was for the restaurant so cute and a bit of fun. We cooked the pasta for a few minutes and served them with melted butter, you could also use a white sause if you like....  Sandy said if she was at home maybe a burnt butter with sage leaves..... Yumo.