Baked Lumaconi Pasta Shells with Chicory and Porcini

lumaconi pasta shells (or conchiglioni (about 300g) I used lumaconi made by pasta Garofalo)

fresh ricotta

heavy cream ((about 1/2 cup))

egg

Parmesan or grana (grated )

Catalonian chicory (or spinach)

dried porcini mushrooms

garlic cloves (peeled)

glass white wine

cherry tomatoes

extra virgin olive oil

salt (for pasta and to taste)

black pepper (to taste)

nutmeg (grated)

knob butter