Cook the tortelloni in boiling salted water until al dente. Melt half the butter in a frying pan and sautÄ the mushrooms with the parsely for 5 minutes. In a small saucepan heat the cream and saffron. Season with salt and pepper and simmer for 10 minutes. Drain the tortelloni and toss with the sauce and cheese. Serve immediately.
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1 lb mushroom and ricotta-stuffed tortelloni
1/2-3/4 lb fresh porcini mushrooms or bottled porcini mushrooms, drained and chopped
