12 oz ravioletti (or tricolored)
1 tortellini --,Cooked
2 T extra virgin olive oil
8 oz mushrooms --,Sliced
1/4 c walnuts --,Chopped
3/4 c heavy whipping cream
1/4 t black pepper
2 c 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 for 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.
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