Recipe for Olive Garden Ravioletti In Mushroom/Walnut Crème

Ingredients

12 oz ravioletti or tricolored - tortelli; ni, cooked
2 tablespoon ex-virgin olive oil
8 oz mushrooms; slice
3/4 cup heavy whipping cream
1/4 teaspoon black pepper
2 cup fresh parmesan; grate

Instructions

Heat olive oil in large skillet over medium heat.

Saute 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, add pepper and Parmesan and stir until sauce is smooth. Do not boil.

Serve pasta with sauce.





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