12 oz ravioli or tortellini, cooked according to package directions

2 Tbsp extra virgin olive oil

8 oz mushrooms, sliced

1/4 cup walnuts, chopped

1 cup heavy whipping cream

1/4 tsp black pepper

1 1/2 cups freshly grated Parmesan cheese

Heat olive oil in large skillet over medium heat. Sauté 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 pasta and place on a serving plate. Pour sauce over pasta.   Garnish with parsley. Serve immediately.

4  Servings