Roll pasta dough into thin rectangular sheet.
Mix artichokes and mushrooms together. Sauté in extra virgin olive oil with shallots and garlic until limp.
Add ½ cup mascarpone, parmesan and parsley and mix together until integrated. Add panko breadcrumbs to reach desired consistency. Add salt and pepper to taste and let mixture cool.
Smear mixture across pasta sheet. Starting with end closest to you, roll sheet up to form long cylinder. Cut roll into 2” slices. Stand slices on flat side on large baking sheet. Set aside.
Mix remaining mascarpone, butter, and cream in small saucepan. Drizzle sauce to completely cover slices of pasta roll. Fire roll in broiler until sauce is browned on top.
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