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Olive Garden's Ravioletti In Mushroom-Walnut Cream Sauce
Serving Size: 4

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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12 ounces ravioletti or tricolored tortellini -- cooked
2 tablespoons extra-virgin olive oil
8 ounces mushrooms -- sliced
1/4 cup walnuts -- chopped
3/4 cup heavy whipping cream
1/4 teaspoon freshly-ground black pepper
2 cups freshly-grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Sauté 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 hot pasta with the sauce.

This recipe yields 4 servings.

© 2008
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