Olive garden ravioletti in mushroom/walnut cr
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -waldine van geffen vghc42a- | ||
| 12 | ounces | Ravioletti or tricolored tortellini; cooked |
| 2 | tablespoons | Ex-virgin olive oil |
| 8 | ounces | Mushrooms; slice |
| ¼ | cup | Walnuts; chop |
| ¾ | cup | Heavy whipping cream |
| ¼ | teaspoon | Black pepper |
| 2 | cups | Fresh parmesan; grate |
Directions
Heat olive oil in large skillet over medium heat.
Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil.
Serve pasta with sauce.
Source: The Olive Garden.
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