Shells with Mushroom Ragout and Burrata
3 lb. Barilla Medium Shells
1½ cups onion, diced
3 oz. dried porcini, reconstituted in water
6 cups mushroom or vegetable broth
1½ lb. burrata, chopped
½ cup flat leaf parsley, chopped
¾ extra virgin olive oil
3 ea. Shitake, sliced thin
3 cups white wine
salt and black pepper, to taste
6 tbsp. white truffle butter