Cheese-Filled Tortellini with a Spicy Mushroom Sauce

Here is another classic from Raghavan Iyer's indispensable book, 660 Curries. This recipe has been adapted from his Contemporary Curries section that includes many inspired vegetarian recipes that are sure to please fans of Indian creations. I'd be willing to sacrifice a lot to actually eat this man's food cooked by his own hands. Thankfully, I was fortunate to come across his book when I used to work at a local branch library. As I have noted before, this treasured cookbook has made a delightful gift on more than a few occasions.

This is a rich meal, but one that you will remember for years afterwards and also one that you will well consider making to wow your dinner guests. I admit I didn't prepare my own fresh tortellini, but it is summer after all, and warm weather in Ontario is too sacred not to enjoy while it lasts.

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

Recipe by Lisa Turner Adapted from 660 Curries Published on June 24, 2010 Hot cheese-filled tortellini smothered in a spicy fusion-style mushroom, spice and dill cream sauce Print this recipe Ingredients: 2 tablespoons butter 1 1/4 lbs (550 g) wild mushrooms, chopped (I used cremini) 1/2 oz (14 g) dried mushrooms (I used lobster) 2 cloves garlic, minced or crushed 4 to 6 dried whole red chilies, to taste, crumbled 2 1/2 cups sour cream 1/2 cup soft goat cheese, mashed 1 1/2 teaspoons sea salt, or to taste 2/3 teaspoons garam masala 1/2 cup finely chopped fresh dill 1 1/2 lbs (600 g) fresh cheese-filled tortellini Instructions: Heat the butter in a large saucepan over medium-high heat. when hot, add the mushrooms, garlic and chilies, and cook, stirring occasionally, until the mushrooms shrink and brown and begin to lose their liquid, about 10 to 15 minutes. Reduce the heat to medium low, stir in the sour cream and goat cheese, and add the salt and garam masala. Cover and simmer, stirring occasionally, for 15 minutes. While the sauce is cooking, prepare the pasta. Bring a large saucepan of salted water to a boil over high heat. Add the pasta, reduce the heat to medium-high, and cook until tender. Drain and transfer to a serving dish. Stir the dill into the sauce and cover the pasta with the mushroom sauce. Serve hot. Makes 6 servings

More pasta recipes from Lisa's Vegetarian Kitchen that you will be sure to enjoy:
Mushroom Marinara Sauce with Quinoa Pasta
Rye Pasta with a Sun-Dried Tomato Sauce and Goat Cheese
Macaroni and Paneer Cheese with Spinach
Penne with Fennel, Tomato Sauce and Blue Cheese

On the top of the reading stack: Hitch-22: Some Confessions and Contradictions by Christopher Hitchens

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