Cheese-Filled Tortellini with a Spicy Mushroom Sauce

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 SauceCheese-Filled Tortellini with a Spicy Mushroom Sauce
Recipe by
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

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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

Cheese-Filled Tortellini with a Spicy Mushroom Sauce

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

Audio Accompaniment: street noise, chirping birds, rustling leaves and a dripping tap

7 comments:

Jacqueline said...

This is the absolutely perfect dish for me. It has pasta, it has mushrooms galore and it has cheese. Bliss!

Jacqueline said...

Oh and serve it with a glass of red wine and I would be a very happy camper :)

Astra Libris said...

This sounds dreamy beyond compare... This gorgeous pasta plus your incredible peanut butter brownies for dessert sounds like the PERFECT dinner party menu! :-)

Vegetable garden said...

That looks heavenly good. I am a great fan of Indian cuisines most especially curries. Thank you for this great recipe.

sunita said...

That looks absolutely delicious Lisa :-)

The Food Hunter said...

This is a rich one for sure...but it looks delicious

Spice Rack said...

Hello Lisa,
I'm a follower of you blog because it has great recipes, and I leaned different spices from the spice rack.

A sweet and spicy food is perfect for lunch. I love it.