Title: Olive Garden Ravioletti
Categories: Pasta Sauce
Yield: 4 Servings

12	oz	Ravioletti or tricolored tortellini; cooked
2	tb	Extra virgin olive oil
8	oz	Mushrooms; sliced
1/4	c	Walnuts; chopped
3/4	c	Heavy whipping cream
1/4	ts	Black pepper
2	c	Fresh parmesan; grated

Heat olive oil in large skillet over medium heat. Saute mushrooms and walnu ts 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.

From the recipe files of Carole Walberg

~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00

previous

next