Olive Garden Ravioletti And Mushroom Walnut Sauce Food

OLIVE GARDEN RAVIOLETTI AND MUSHROOM WALNUT SAUCE

Steps:

• Heat olive oil in large skillet over medium heat. Saute mushrooms and walnuts until mushrooms are golden. Add cream and cook, stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil. Serve pasta with sauce.

OLIVE GARDEN RAVIOLETTI IN MUSHROOM/WALNUT CREAM

Steps:

• Heat olive oil in large skillet over medium heat. Sauté mushrooms and walnuts until mushrooms are golden.
• Add cream and cook stirring frequently for 5 minutes until slightly thickened. Turn heat to warm and when cream stops simmering, add pepper and Parmesan and stir until sauce is smooth. Do not boil.
• Serve pasta with sauce.

OLIVE GARDEN CHEESE RAVIOLI WITH FRESH VEGETABLES

Steps:

• SAUCE PREPARATION: Heat olive oil over medium heat in saucepan.
• Add roasted red pepper strips, zucchini moons and black olives.
• Cook while stirring for 2 minutes or until the zucchini is cooked to desired texture, then add chicken broth.
• Simmer sauce for 2 minutes.
• Season with salt and cracked black pepper to taste.
• PASTA PREPARATION: Prepare pasta when sauce is complete.
• Use a large pot to boil pasta.
• Cook the pasta in salted boiling water until they float (approximately 3 minutes or 160 degrees F internal temperature).
• Remove pasta from boiling water and lightly mix with sauce.
• PLATING SUGGESTION: Place sauced pasta on serving plate then top with grated Parmesan and Parsley.
• CHEF'S TIP: Toss the pasta in a small amount of olive oil after cooking to prevent sticking.