Wild Mushroom Ragù With Tortellini |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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 |
Directions:
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.
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