Important: the amount of ingredients depends on the number of eaters; for every 100 g of flour, there should be 1 egg.

Place the flour on the table in a heap and make a depression in it. Crack the egg, scramble with a fork, add 1 tablespoon of olive oil, and knead it into a stiff dough. Roll into a ball, brush with olive oil, wrap in film or put in a bag, removing all the air. Let it sit for at least half an hour; more is better.

In a hot frying pan, fry fresh or frozen wild mushrooms in a bit of oil, cutting them into pieces. Then, add the chopped dry mushrooms. Drain off excess liquid and puree the mushrooms in a blender. Add ground almonds and ricotta, salt, pepper, and nutmeg. Add some liquid from the dried wild mushrooms if the mixture is too dry. Let the filling sit for about 30 minutes.

Roll the dough out on a wooden board, dusting it with flour; the thickness of the sheet should be about 1 mm. Cut the dough into squares approximately 5 by 5 cm, place filling (about the size of a hazelnut) on each square, fold into a triangle, and make tortellini. (They are ugly because the corners will inevitably stick out, and secondly, because the recipe's author has clumsy hands.)

Set the tortellini aside on a floured board and prepare the sauce.

Peel the artichoke from the tough outer leaves, the skin on the stem, and the “glass wool” inside the bud. Attention! Wear gloves so that your hands and nails do not turn black and the “glass wool” does not get under the skin. Cut the artichoke into bite-sized pieces and place them in ice water with lemon juice. You can also take canned artichokes and squeeze them well.

To cook the tortellini, bring salted water to a boil. Place them in the boiling water; as soon as they float to the surface, they are ready.

In a frying pan with a small amount of oil, fry the shallots cut into thin half rings, crushed garlic, and the artichokes, and add thyme, pepper, and salt. When the sauce is almost ready, turn off the heat, pour some tortellini water into the pan and beat in the yolk, stirring well to make the sauce creamy. Then add a piece of butter and stir well again. Add the prepared tortellini to the sauce.

It's crucial to remember that both the tortellini and artichokes (if you use fresh ones) should be al dente.

You can sprinkle with cheese of your choice, such as Parmesan or Pecorino.