Saturday, January 26, 2013

Ravioli in Mushroom Walnut Sauce


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


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.