Olive Garden Ravioletti in Mushroom Walnut Cream Sauce Recipe
Eating Out ... In
Restaurant Recipes from Razzle Dazzle Recipes
Olive Garden Ravioletti in Mushroom Walnut
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 freshly-ground black pepper
2 cups freshly-grated Parmesan cheese
Heat olive oil in large skillet over medium heat. Sauté 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 hot pasta with the sauce.
Yields 4 servings.
Source: The Olive Garden
Razzle Dazzle Recipes
>Don't forget to visit our other
Recipe Site at
That's My Home