Cheese-Filled Tortellini with a Spicy Mushroom-Cream Sauce

My mushroom sauce is a creation from years gone by, when I had sampled a vegetarian version of Russian-influenced stroganoff over thick slices of pan-fried tofu. My Indianized adaptation includes dried red chiles, Sindhi-swayed dill, and a touch of Kashmiri garam masala, spices that stand up to the assertive flavor of mushrooms. Don’t worry about the chiles—the sour cream (not to mention the cheese in the tortellini) will squelch their heat.