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Olive Garden Ravioletti in Mushroom/Walnut Sauce


12 oz. Tri colored tortellini, or ravioletti(cooked)
2 tbsp. Extra virgin olive oil
8 oz. Sliced mushrooms
1/4 cup chopped walnuts
3/4 cup heavy whipping cream
1/4 tsp. Black pepper
2 cups fresh grated Parmesan


Heat olive oil in a large skillet, over med., heat. Saute mushrooms, and walnuts until mushrooms are golden. Add cream and cook stirring frequently for 5 min., until slightly thickened. Turn heat to warm and when cream stops simmering add pepper, and Parmesan and stir until sauce smooth. Do not boil. Serve pasta with sauce.

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