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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.
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.
