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Tortellini alla panna


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  • 32 oz homemade tortellini
  • 4 c sliced button mushrooms
  • 4 tbsp fresh basil, chopped
  • 3 c heavy whipping cream
  • 1 c mascarpone cheese
  • 6 oz butter
  • 6 oz chicken stock
  • 1 c Parmesan cheese
  • Salt and pepper to taste



Step 1

Boil tortellini in salted water, set aside
Sauté mushrooms in olive oil for 2 minutes, then add cream, stock, mascarpone, butter and basil, reduce until thickened. Add Parmesan, then season with salt and pepper and toss with tortellini before serving.

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