| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers, Pasta | 4 | Servings | |
INGREDIENTS
| 12 | oz | Ravioletti or tricolored tortellini; cooked |
| 2 | tb | Extra virgin olive oil |
| 8 | oz | Mushrooms; sliced |
| 1/4 | c | Walnuts; chopped |
| 3/4 | c | Heavy whipping cream |
| 1/4 | ts | Black pepper |
| 2 | c | Fresh Parmesan; grated |
INSTRUCTIONS
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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