Step 1

Preheat your oven to 400 degrees.

Step 2

Cook the tortellini according to package instructions. Reserve a half a cup of pasta water before draining the pasta.

Step 3

In a medium mixing bowl, combine ricotta, olive oil, salt, black pepper, parmesan cheese, and lemon juice. Set aside.

Step 4

Heat a cast-iron or oven-safe pan over medium heat. Melt butter, then add mushrooms, dried basil, dried thyme, and crushed red pepper. Cook, stirring frequently, until the mushrooms are browned, about 4-5 minutes.

Step 5

Once the mushrooms are done, reduce the heat to low and add garlic. Cook until fragrant, about 30 seconds. Then add half of the reserved pasta water (about 1/4 a cup) and the ricotta mixture. Cook until smooth and creamy, about 2 minutes.

Step 6

Add the drained tortellini to the pan with the sauce and stir to combine. Then add gruyere or gouda to the top and bake, uncovered, until the cheese is melted and bubbly, about 10 minutes.