Tortellini Formaggio Recipe

Boil pasta water

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Keep the pot covered until the water returns to a boil.

Cook tortellini

Add the cheese tortellini to the boiling water and cook until al dente according to package instructions (typically 3–5 minutes for fresh tortellini). Reserve 1 cup of the pasta cooking water, then drain the tortellini and set aside. Do not rinse.

While the pasta water comes to a boil or while tortellini is cooking, prepare the vegetables. In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon unsalted butter until the butter foams.

Add the sliced wild mushrooms in an even layer. Let them brown undisturbed for 2–3 minutes, then stir and continue to cook until golden and any liquid has evaporated, about 3–4 more minutes. Season lightly with a pinch of salt and a few grinds of pepper.

Push mushrooms to the side of the pan, add the asparagus pieces and sauté for 2–3 minutes until bright green and just tender-crisp. If pan is dry, add a teaspoon of the reserved pasta water or a little extra oil. Add the drained, thinly sliced sundried tomatoes, stir to combine, then transfer vegetables to a bowl and set aside.

In the same skillet over medium heat, melt 3 tablespoons unsalted butter. Add the minced shallot and sauté until translucent, about 2 minutes, stirring frequently so it doesn’t brown.

Add the minced garlic and stir for 30 seconds until fragrant. Sprinkle 1 tablespoon flour over the shallot/garlic and cook, stirring, 1 minute to remove the raw flour taste.

Pour in 1 tablespoon dry white wine to deglaze the pan, scraping up any browned bits; let it reduce until nearly evaporated, about 1 minute.

Stir in 1 cup broth and bring to a gentle simmer. Whisk in 1 cup heavy cream and continue to simmer gently for 2–3 minutes until the mixture thickens slightly.

Reduce heat to low and whisk in 1 cup grated Parmesan a handful at a time until melted and smooth. If sauce is too thick, add up to 1/2 cup reserved pasta water to reach a silky consistency.

Season the sauce with 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon fresh lemon juice. Taste and adjust seasoning.

Return the sautéed mushrooms, asparagus, and sundried tomatoes to the skillet with the parmesan cream. Stir to combine and warm them through for 1–2 minutes.

Add the drained tortellini to the skillet. Gently toss the pasta with the sauce and vegetables, adding reserved pasta water a splash at a time as needed to loosen the sauce and coat the tortellini evenly. Heat just until everything is warmed through, about 1 minute.

Adjust salt and pepper to taste.

Transfer portions to warmed plates. Garnish each serving with chopped fresh parsley and shaved Parmesan. Finish with a few grinds of black pepper.