03-29-2005, 02:08 PM
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.
Yields 4 servings.
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.
Yields 4 servings.