Olive Garden Ravioletti in Mushroom-Walnut Cream Sauce

  • 12 oz ravioletti or tricolored tortellini, cooked
  • 2 Tbsp extra-virgin olive oil
  • 8 oz mushrooms, sliced
  • 1/4 cup walnuts, chopped
  • 3/4 cup heavy whipping cream
  • 1/4 tsp freshly-ground black pepper
  • 2 cups freshly-grated Parmesan cheese
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Heat olive oil in large skillet over medium heat. Sauté 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 hot pasta with the sauce.

Makes 4