The ol' homestead

Olive Garden's Mushroom Ravioli in Cream Sauce

12 oz. Ravioli or Tortellini

1/4 cup Walnuts, chopped

3/4 cup heavy whipping cream

1/4 tsp black pepper

8 oz. mushrooms, sliced

2 cups freshly grated parmesan cheese

2 Tbsp. Extra Virgin Olive Oil

Cook pasta according to package directions.

Meanwhile, heat olive oil in large skillet over medium heat.

Saute mushrooms and walnuts until mushrooms are golden brown.

Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.

Turn heat to warm and when cream stops simmering, add pepper and parmesan; stir until sauce is smooth. Do not boil.

Drain pasta and place on a serving plate.

Pour sauce over pasta and serve immediately.

side note: You can bet there won't be ANY walnuts in my pasta!