Clean the girolles gently with a brush to remove any dirt. Place a sauté pan over a medium heat; once warm, add 2 tbsp butter and 1 tbsp extra virgin olive oil. When the butter is melted add 1 tbsp chopped garlic and stir to combine.
Turn the heat up slightly then add the mushrooms. Cook without stirring too much until the mushrooms are tender to the bite. Add the lemon juice and the leaves from 2 sprigs of marjoram. Season with salt to taste and plenty of freshly ground pepper.
Cook the tortelloni according to package instructions in a larger pot of salted boiling water, and drain. Strain delicately with a skimmer and add to the sauté pan along with 1 tbsp of pasta cooking water. Toss gently to combine then divide among warm plates and serve.