Cheese Tortellini with Mushroom Sauce

I love the Food Network. It combines two of my favorite things - tv and food. Another wonderful combination will be next week's Glee and songs from Madonna. I can hardly wait! Back to food. In last month's Food Network Magazine, I found a recipe from Chef Anne Burrell that looked very labor and time intensive - Ricotta-Taleggio Ravioli with Wild Mushroom Sauce. Hmmmm, looks good, but how can I make this Weeknight friendly?

Instead of making the ravioli from scratch (yeah right) I bought cheese tortellinis from Trader Joes. While the water boiled, I made the sauce. Brian is not usually a fan of tomato-less pasta sauces, but this one he LOVED. I made some changes to it, so if you are a true purest check out the real recipe on the food network website.

Extra-virgin olive oil, for drizzling
1 cup diced pancetta (used the entire package of diced pancetta from trader joes)
3 cloves garlic, smashed
1 cup each mushrooms sliced (Anne uses fancy wild mushrooms, but we are on a budget)
Kosher salt
1 1/2 cups chicken stock
3 tablespoons unsalted butter
1/2 cup grated parmigiano-reggiano cheese, plus more for garnish
1/4 cup chopped green onions

Drizzle olive oil into a large deep pan. Add the pancetta and garlic and place over medium-high heat. When the garlic is light brown and fragrant, discard it. When the pancetta is crisp, add the mushrooms, season with salt and saute until the mushrooms are soft and wilted, about 5 minutes. Pour in the chicken stock, add green onions, season with salt and cook until the sauce is reduced by half. Add the butter and cook, shaking the pan, until the sauce thickens and looks velvety. Season with salt, if necessary.

Add cooked pasta to sauce and serve with cheese.