Boil a large pot of salted water, add tortelloni + cook 3-4 min until tortelloni float + are al dente, then drain + return to pot

Meanwhile, wipe mushrooms clean + thinly slice; dice shallot; heat 1 tbsp oil in skillet over high, add mushrooms + shallots then cook undisturbed 3 min; sauté 3-4 min until browned, season with salt/pep; stir in container of sauce + simmer 1-2 min

Toss tortelloni with mushroom herb cream then divide between plates—perfetto!