Ravioletti in mushroom with walnut cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -WALDINE VAN GEFFEN VGHC42A----- | ||
| 12.00 | ounce | Ravioletti or tricolored |
| Tortellini -- cooked | ||
| 2.00 | tablespoon | Extra virgin olive oil |
| 8.00 | ounce | Mushrooms -- sliced |
| ¼ | cup | Walnuts -- chopped |
| ¾ | cup | Heavy whipping cream |
| ¼ | teaspoon | Black pepper |
| 2.00 | cup | Fresh Parmesan -- grated |
Directions
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.
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