Olive garden ravioletti in mushroom/walnut cream
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Ravioletti or tricolored tortellini; cooked |
| 2 | tablespoons | Extra virgin olive oil |
| 8 | ounces | Mushrooms; sliced |
| ¼ | cup | Walnuts; chopped |
| ¾ | cup | Heavy whipping cream |
| ¼ | teaspoon | Black pepper |
| 2 | cups | Fresh Parmesan; grated |
Directions
Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook stirring frequently fo9r 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, ad d pepper and Parmesan and stir until sauce is smooth.
Do not boil. Serve pasta with sauce. Source: The Olive Garden.
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