Wild Mushroom Ragù With Tortellini

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Southern Living

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Ingredients

1 pound refrigerated cheese-filled tortellini

2 cups whipping cream

1 teaspoon salt, divided

1 pinch fresh ground nutmeg

4 tablespoons unsalted butter

1/4 cup shallots, minced

2 large garlic cloves, minced

1/2 pound cremini mushroom caps, sliced*

1/2 pound shiitake mushrooms, sliced*

1/2 pound oyster mushrooms, sliced*

1 large portobello mushroom cap, minced

1 cup freshly grated Parmigiano-Reggiano cheese, divided

1/2 teaspoon freshly ground pepper

Garnishes: fresh parsley, freshly shaved Parmigiano-Reggiano cheese

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