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Olive Garden Ravioletti in Mushroom/Walnut Cream Sauce

Author/Submitted by:
Servings: 4
Categories: Pasta

12  ounces  Ravioletti or tricolored tortellini, cooked
2  tablespoons  Extra virgin olive oil
8  ounces  Mushrooms, sliced
1/4  cup  Walnuts, chopped
3/4  cup  Heavy whipping cream
1/4  teaspoon  Black pepper
2  cups  Parmesan cheese, fresh, 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, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve pasta with sauce.

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