Recipe - Olive Garden Ravioletti In Mushroomwalnut Cream

12 ounce Ravioletti or tricolored
tortellini; cooked
2 tablespoon Extra virgin olive oil
8 ounce Mushrooms; cut or sliced up
One fourth cup Walnuts; chopped
Three fourths cup Heavy whipping cream
One fourth teaspoon Black pepper
2 cup 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. Source: The Olive Garden.