Ricotta and Spinach Tortellini with Mushroom Cream Sauce
Serving Size: 2 Start to Finish Time: 15 Minutes
Recipe by Chef Pino Di Cerbo
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250 g Allessia Ricotta and Spinach Tortellini
2 tablespoons Aurora Extra Virgin Olive Oil
300 g fresh mushrooms ( I used shiitake, cleaned and halved)
1 shallot, finely chopped
2 cloves garlic, finely chopped
1/3 cup white wine
1 cup heavy cream
1 small bunch fresh parsley, finely chopped
Freshly grated Parmigiano Cheese
Salt and freshly ground black pepper
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Bring a large pot of salted water to a boil.
Heat oil in a large saute pan over medium hight heat. Add in the mushrooms and cook until light golden, 3-5 minutes.
Add in the shallot, garlic and finely chopped parsley stems. Season with salt and pepper and cook for another minute.
Deglaze with the white wine. Simmer until wine is mostly all evaporated. Add in the cream and bring back up to a simmer. Lower heat and cook until slightly thickened, around 4-5 minutes.
Meanwhile, cook the Allessia Tortellini to package directions. Be sure not to overcook the pasta!
Ladle the sauce into serving dish. Strain Tortellini and add to sauce. Top with Parmigiano and parsley. Serve immediately. Enjoy!
