Mushroom Tortellini in Mushroom Broth

I was feeling a little bit bad about my poor pasta maker, stored so long in the cupboard. For February’s Gourmet Unbound I decided to make fresh mushroom tortellini. While there certainly were quite a few step (broth, filling, fresh pasta, rolling, cutting, filling, and folding) in the end it only took me about an hour. And let me tell you, it was delicious. Seriously delicious. I froze the remaining tortellini and ate it this week in a goat cheese sauce with finely shredded collards. Still delicious. A definite comfort meal, and sure to impress anyone you have over for dinner.

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