| 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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