Wild Mushroom Ragù With Tortellini Recipe

Name: Wild Mushroom Ragù With Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1198

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound refrigerated cheese-filled tortellini, 2 cups whipping cream, 1 teaspoon salt, divided, 1 pinch fresh ground nutmeg, and more.

Yes, Wild Mushroom Ragù With Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Ragù With Tortellini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions