Ravioletti in mushroom with walnut cream sauce

4 Servings

Ingredients

Quantity Ingredient
-WALDINE VAN GEFFEN VGHC42A-----
12.00 ounce Ravioletti or tricolored
Tortellini -- cooked
2.00 tablespoon Extra virgin olive oil
8.00 ounce Mushrooms -- sliced
¼ cup Walnuts -- chopped
¾ cup Heavy whipping cream
¼ teaspoon Black pepper
2.00 cup 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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