Olive Garden Ravioletti In Mushroom/Walnut Cream
Olive Garden Ravioletti In Mushroom/Walnut Cream
12 oz ravioletti (or tricolored)
1 tortellini Cooked
2 T extra virgin olive oil
8 oz mushrooms Sliced
1/4 c walnuts Chopped
3/4 c heavy whipping cream
1/4 t black pepper
2 c fresh Parmesan grated
Instructions:
Heat olive oil in large skillet over medium heat. Sate 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, ad d pepper and Parmesan and stir
until sauce is smooth. Do not boil. Serve pasta with sauce.
