These "little twists" of pasta filled with cheese or sausage originated in the Italian city of Bologna, where they are traditionally served in beef broth. In this recipe, vegetarian mushroom stock adds earthy richness.
In a large saucepan, bring mushroom stock to a boil over medium heat. Season with salt and pepper, and stir in pasta. Cook until pasta is al dente according to package instructions (it should float to the top). Remove from heat. Serve hot.