Olive Garden Ravioletti and Mushroom Walnut Sauce

12 ounces ravioletti or tricolor tortellini

2 tablespoons extra virgin olive oil

8 ounces sliced mushrooms

1/4 cup chopped walnuts

3/4 cup heavy whipping cream

1/4 teaspoons black pepper

1/2 cup grated fresh Parmesan



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.

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