While some might argue that Olive Garden isn’t real Italian food, we’d like to counter with the fact that that doesn’t mean it’s not totally delicious. Maybe it’s the rich flavors, or the never-ending list of new options to try, while still being able to count on our tried-and-true favorites, but there’s something about the dishes there that we just can’t get enough! In this case, we decided to tackle one of our faves at home: the creamy mushroom and walnut ravioli.
Pasta will never cease to amaze us, due to its incredible versatility and ability to morph into hundredshundreds!of different mealsthis ravioli (or tortellini) is the perfect balance of nutty, earthiness, and it’s not at all hard to make. For a way to spruce up your week or even an easy entertaining idea, try this recipe; it’ll deliver and you’ll love it!
Mushroom Walnut Ravioli
- 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
- Bring a large pot of salted water to boil and cook pasta according to packaging directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and add mushroom and walnuts.
- Saute for 5-6 minutes, or until mushrooms are golden and softened.
- 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.
- Reduce heat to low, stir in parmesan and season with salt and pepper. Taste and adjust seasoning, if necessary.
- Add pasta to sauce and cook for 2 minutes, or until thoroughly coated and warmed through.
- Garnish with more parmesan and serve immediately.
Recipe adapted from Olive Garden