Heat the oil in a frying pan over a medium heat, add the shallots and cook, stirring frequently, for 5 minutes, or until soft and golden. Add the mushrooms, olives and tomatoes and cook over a high heat, stirring, for 2 minutes. Sprinkle with the Marsala and cook for a further minute. Season well with salt, pepper and nutmeg. Transfer to a bowl and leave to cool.
Roll the pasta dough out into long sheets (see
Cook the pasta in a large pan of salted boiling water for 2–3 minutes until al dente. Drain thoroughly, return to the pan and toss with the melted butter. Divide between 4 warmed serving plates and serve at once with a scattering of Parmesan shavings and sautéed wild mushrooms, garnished with herb sprigs.