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.