Kaloirka (Stuffed Pasta) with Mushroom Sauce and Cream

• • 500 gr. Kaloirka (or tortellini filled with minced meat or cheese)
• • 3 liters hot water
• • 1 teaspoon salt
• • 1 vegetable or chicken stock cube

For the Mushroom Sauce

• • 2 tablespoons olive oil
• • 2 tablespoons unsalted butter
• • 1 medium dry onion, finely chopped
• • 2 cloves garlic, finely chopped
• • ½ kilo mushrooms, sliced
• • ½ cup dry white wine
• • 1 cup heavy cream (35% fat)
• • 1 cup grated Parmesan cheese, a little nutmeg
• • 1 teaspoon salt
• • 1/3 teaspoon black pepper
• • 4 tablespoons fresh parsley, chopped, for garnish

1. 1. In a pot, pour the water and bring it to a rolling boil. Add the salt, the stock cube, and the Kaloirka. Boil until the pasta is tender and floats to the surface. About 7-8 minutes. Drain them and keep 1 cup of the cooking liquid.
2. 2. In a large frying pan, add the olive oil and butter and place over heat. When the butter melts, add the onion and sauté until translucent. Add the garlic and mushrooms and cook until they soften and their liquid evaporates.
3. 3. Pour in the heavy cream and mix well. Add the Parmesan, nutmeg, salt, and pepper. Simmer on low heat for 5-7 minutes, until it thickens slightly.
4. 4. Add the boiled Kaloirka to the sauce and mix thoroughly. If necessary, add a little of the reserved cooking liquid.
5. 5. Serve while hot, sprinkling with fresh parsley and extra Parmesan.