Recipe for Olive Garden Ravioletti In Mushroom/Walnut Crème


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


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here