Title: Olive Garden Ravioletti in Mushroom/walnut Cr
Categories: Pasta Sauce Italian
Yield: 4 Servings
| WALDINE VAN GEFFEN VGHC42A |
| 12 | oz | Ravioletti or tricolored tortellini; cook |
| 2 | tb | Ex-virgin olive oil |
| 8 | oz | Mushrooms; slice |
| 1/4 | c | Walnuts; chop |
| 3/4 | c | Heavy whipping cream |
| 1/4 | ts | Black pepper |
| 2 | c | Fresh Parmesan; grate |
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.