Olive Garden Ravioletti In Mushroom/walnut Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Appetizers, Pasta | 4 | Servings | |
INGREDIENTS
| 12 | oz | Ravioletti or tricolored |
| tortellini cooked | ||
| 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 |
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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Nutrition (calculated from recipe ingredients)
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Calories: 778
Calories From Fat: 378
Total Fat: 43g
Cholesterol: 192.1mg
Sodium: 1277.4mg
Potassium: 310.3mg
Carbohydrates: 56.9g
Fiber: 4g
Sugar: 1.8g
Protein: 41.9g