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Wild Mushroom Ragù With Tortellini

Prep time 10 mins
Cook time 35 mins
Yield Makes 4 servings


  • 1 pound refrigerated cheese-filled tortellini
  • 2 cups whipping cream
  • 1 teaspoon salt, divided
  • 1 pinch fresh ground nutmeg
  • 4 tablespoons unsalted butter
  • 1/4 cup shallots, minced
  • 2 large garlic cloves, minced
  • 1/2 pound cremini mushroom caps, sliced*
  • 1/2 pound shiitake mushrooms, sliced*
  • 1/2 pound oyster mushrooms, sliced*
  • 1 large portobello mushroom cap, minced
  • 1 cup freshly grated Parmigiano-Reggiano cheese, divided
  • 1/2 teaspoon freshly ground pepper
  • Garnishes: fresh parsley, freshly shaved Parmigiano-Reggiano cheese

How to Make It

  1. Cook tortellini according to package directions. Drain and set aside.

  2. Stir together cream, 1/2 teaspoon salt, and nutmeg in a saucepan over medium heat; bring to a boil, reduce heat, and cook 15 minutes or until cream has thickened and will coat back of spoon. Remove from heat, and set aside.

  3. Melt butter in a large skillet over medium heat. Add shallots and garlic; cook, covered, 2 to 3 minutes, stirring occasionally. Increase heat to medium high; add mushrooms and remaining 1/2 teaspoon of salt. Cover and cook 8 minutes. Uncover and cook until liquid evaporates.

  4. Add cream mixture, 1/3 cup grated Parmigiano-Reggiano cheese, and pepper to skillet; stir until blended.

  5. Toss pasta with mushroom sauce.

  6. Sprinkle with remaining 2/3 cup grated cheese. Serve pasta in warmed bowls. Garnish, if desired.