Cook the “conchiglioni” pasta in salted water with saffron powder.
To make the friarielli puree, sauté the shallot in olive oil. Add the diced potatoes and water, and cook until the potatoes are soft.
Add the friarielli cream and blend until smooth, adjusting the texture if needed. Season with salt and pepper.
Mix the ricotta with the four-cheese cream. Stuff the “conchiglioni” pasta with the cream and the sautéed porcini mushrooms, then sprinkle them with Parmigiano Reggiano.
Bake at 150°C (300°F) for a few minutes.
Serve the dish on a bed of friarielli cream and garnish with fresh aromatic herbs.
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