Olive Garden Ravioletti In Mushroom/walnut Crappetizers, pasta -----WALDINE VAN GEFFEN VGHC42A---- 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 Fresh Parmesan; grated 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. |
