Malreddu with Mushrooms and Ricotta

1/2 pound crimini mushrooms
1/4 pound Maitake or Hen of the Woods mushrooms (or other)
2-3 shallots
3 TBS unfiltered Sicilian (Partanno or other) olive oil
freshly made ricotta from Farmer's Market
Incantresato, a hard cheese from Sicily, for grating (available at A&V)
1 lb. malreddu, a Sardinian pasta available at A&V

Saute mushrooms and shallots in 3 TBS olive oil. Add a splash of chicken brother, about 1/2 cup. Let simmer while pasta is cooking.

Cook pasta 12 minutes and drain. Add to pan with mushrooms and fold in. Then add glops of ricotta. It will not melt, but it will disperse. Stir gently until it is well distributed. Serve with pepper and incantresato (or parmesam) cheese.