Olive Garden Ravioletti in Mushroom/Walnut Cream

• 12 ounces tortellini, tricolored.cooked
• 2 tablespoons extra virgin olive oil
• 8 ounces mushrooms, sliced
• 14 cup walnuts, chopped
• 34 cup heavy whipping cream
• 14 teaspoon black pepper
• 2 cups fresh parmesan cheese, grated

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

tortellini, extra virgin olive oil, mushrooms, walnuts, heavy whipping cream, black pepper, parmesan cheese

Taken from www.food.com/recipe/olive-garden-ravioletti-in-mushroom-walnut-cream-270555 (may not work)