1 pound mushroom or cheese ravioli
10 oz. mushrooms, sliced
1 1/4 cup heavy cream
1 cup parmesan cheese, grated
1/3 cup walnuts, roughly chopped
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Step 1: Bring a large pot of salted water to boil and cook pasta according to packaging directions. Drain and set aside.
Step 2: In a large skillet, heat olive oil over medium heat and add mushroom and walnuts.
Step 3: Sauté for 5-6 minutes, or until mushrooms are golden and softened.
Step 4: Pour in heavy cream and cook until reduced and thickened. About 5 minutes.Note: don’t let mixture boil once you’ve poured in the cream.
Step 5: Reduce heat to low, stir in parmesan and season with salt and pepper. Taste and adjust seasoning, if necessary.
Step 6: Add pasta to sauce and cook for 2 minutes, or until thoroughly coated and warmed through.
Step 7: Garnish with more parmesan and serve immediately. Serves 6.