Cheese Tortellini with Porcini Pecorino Sauce

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  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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1 ounce dried porcini mushrooms

1 cup hot water

1 pound cheese tortellini

1 tablespoon olive oil

1/4 cup shallots, chopped

3 cloves garlic, minced

1 teaspoon dried oregano

2 bay leaves

1/2 cup heavy cream

1/4 cup grated Pecorino Romano or Parmesan

2 tablespoons chopped fresh parsley leaves


  1. Soak dried mushrooms in hot water for 15 minutes. Strain mushrooms through a sieve, reserving liquid. While the mushrooms are soaking, cook tortellini according to package directions.
  2. While the tortellini is cooking, heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook 3 minutes, stirring with spoon until soft. Add oregano and bay leaves and cook 1 minute, until fragrant. Add porcini mushrooms and reserved mushroom soaking liquid and bring to a simmer, for 5 minutes. Reduce heat to medium, add heavy cream and simmer 2 minutes to heat through. Remove bay leaves with tongs, add tortellini to the mushrooms and cook 1 minute, to heat through. Remove from heat and stir in cheese and parsley. Serve immediately.