Olive Garden Ravioletti In Mushroom/Walnut Cr

     12 oz Ravioletti or tricolored
           Tortellini -- cooked
      2 tb Extra virgin olive oil
      8 oz Mushrooms -- sliced
    1/4 c  Walnuts -- chopped
    3/4 c  Heavy whipping cream
    1/4 ts 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 fo9r 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.


Yield: 4 Servings