Ravioli in Mushroom Walnut Sauce

Ingredients:

12 oz  cooked Ravioli

2 Tbsp extra virgin olive oil

8 oz mushrooms, sliced

3tbs cup walnuts, chopped

1/2 cup heavy whipping cream

½ cup whole milk

1/4 tsp black pepper

1 1/2 cups freshly grated Parmesan cheese

Preparation:

Heat olive oil in large skillet over medium heat. Saute 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.

Drain ravioli and place on a serving plate. Pour sauce over pasta. Garnish with parsley and Parmesan cheese. Serve immediately.