Ravioli In Mushroom-Walnut Cream Sauce

I found this recipe in the to try file and it looked good, and was quick and easy. Perfect for meatless Monday. Now that mushrooms aren't a veto ingredient for my son, I was totally psyched to have this.  I searched for the source of this recipe, and i found it on the olive garden website. This wasn't where I got it from, but it read identical. While this wasn't an omg dish, I totally dug the heavy mushroom content.  I said 3.5. The boy, who still doesn't like mushrooms, said 2.5. My husband started out at rating it a 3, but when I saw him scraping his plate to get the last if the sauce, he agreed it was a 3.5.  I'm fully aware that my love and lack of mushrooms skewed me in favor of this dish. I made sure to stir the mushroom/walnut mixture. I was afraid it would burn the nuts. I think next time, I would start the mushrooms for a bit before I add the walnuts.  And the dish felt like it needed salt, until the end where it seemed all the parm was lurking, so I guess it really is a 3.
Changes??  I made it with tortellini. :)  Next time, add some garlic, splash of wine in addition to starting the walnuts later:).


Ravioli In Mushroom-Walnut Cream Sauce
 
2 Tbl extra virgin olive oil
12 Oz fresh mushrooms sliced
¼ Cup walnuts chopped
1 -½ cups heavy whipping cream
¼ Tsp fresh ground black pepper
1 -½ cups freshly grated Parmesan cheese
1 Lb ravioli (or tortellini) cooked -according to package directions
Optional Garnish: fresh chopped parsley


Cook ravioli according to package instructions.
Heat olive oil in large skillet over medium heat. Saut mushrooms and
walnuts until mushrooms are golden brown. Add heavy cream and 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 if desired. Serve immediately.