Tortellini in Mushroom-Walnut Cream Sauce
Prep Time:
10 minutes
Cook Time:
15 minutes
Serving Size:

Ingredients

12 oz ravioli or tortellini, cooked according to package directions

2 Tbsp extra virgin olive oil

8 oz mushrooms, sliced

1/4 cup walnuts, chopped

1 cup heavy whipping cream

1/4 tsp black pepper

1 1/2 cups freshly grated Parmesan cheese

Ingredients

3 lbs ravioli or tortellini, cooked according to package directions

1/4 cup extra virgin olive oil

16 oz mushrooms, sliced

1/2 cup walnuts, chopped

2 1/2 cups heavy whipping cream

1/2 tsp black pepper

3 cups freshly grated Parmesan cheese

Ingredients

5 lbs ravioli or tortellini, cooked according to package directions

1/2 cup extra virgin olive oil

24 oz mushrooms, sliced

3/4 cup walnuts, chopped

3 1/2 cups heavy whipping cream

3/4 tsp black pepper

4 1/2 cups freshly grated Parmesan cheese

Procedures

  1. HEAT olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden brown. Add heavy cream stir frequently for 5 minutes, until sauce has slightly thickened. When cream stops simmering, turn heat to warm. Add pepper and Parmesan cheese; stir until sauce is smooth. Do not boil.
  2. DRAIN pasta and place on a serving plate. Pour sauce over pasta.
  3. GARNISH with parsley. Serve immediately.