Olive Garden Ravioletti In Mushroom/Walnut Cream
12 oz ravioletti (or tricolored)
2 T extra virgin olive oil
8 oz mushrooms,Sliced
1/4 c walnuts,Chopped
3/4 c heavy whipping cream
1/4 t black pepper
2 c fresh parmesan,Grated
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, ad d pepper and Parmesan and stir until sauce is smooth. Do not boil.
Serve pasta with sauce.