Wild Mushroom Ragù With Tortellini

Ingredients

• 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

Preparation

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.