Ingredients

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

Directions

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.