This great tasting, simple ravioletti and mushroom sauce is a delight for all. Very quick to prepare and cook, the sauce makes a superb alternative for any pasta. The combination of the mushrooms and walnuts pair so well together.
Ingredients
- 12 oz (350 g) ravioletti or tortellini
- 2 tbsp (30 ml) extra virgin olive oil
- ¾ cup (190 ml) double whipping cream
- ½ cup (125 ml) grated fresh Parmesan cheese
- 8 oz (250 g) sliced mushrooms
- ¼ cup (60 ml) chopped walnuts
- Pinch of freshly ground black pepper
How to Make It
- Heat the olive oil in large frying pan over a medium heat.
- Sauté the mushrooms and walnuts until mushrooms are a nice golden brown.
- Now add the cream and heat, stirring often for about 6-7 minutes until just starting to thicken.
- Next, on a medium heat and when cream stops gently bubbling, add the Parmesan cheese and pepper and stir until the sauce is smooth. Serve pasta immediately with the sauce. Garnish with a few nutty rocket lettuce leaves.
