Ravioletti and Mushroom Walnut Sauce – Easy Olive Garden Copycat

This Olive Garden Ravioletti and Mushroom Walnut Sauce is a creamy pasta dish with mushrooms, toasted walnuts, and a rich Parmesan cream sauce. It’s super simple, cozy, and comes together fast — great for when you want something that feels a little fancy but requires like… no effort.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Flavor: Savory, creamy, nutty
• Great for: Date nights, lazy weekends, impressing yourself

Why I Like This Recipe

Honestly? I was hungry and had a bag of frozen ravioletti and zero mental energy. Tossed it with cream, mushrooms, and whatever nuts I had (walnuts, luckily). Didn’t expect much — ended up licking the spoon. It’s fast, feels kinda elegant, and makes you look like you tried. Win-win.

Ingredients

• 12 oz ravioletti or tricolor tortellini
• 2 tbsp extra virgin olive oil
• 8 oz sliced mushrooms
• ¼ cup chopped walnuts
• ¾ cup heavy cream
• ¼ tsp black pepper
• ½ cup grated Parmesan

How To Make Ravioletti and Mushroom Walnut Sauce

1. Warm the oil: Start with olive oil in a skillet, medium heat. Let it get nice and warm — not smoking.
2. Cook mushrooms + walnuts: Add mushrooms and chopped walnuts. Sauté till mushrooms go golden and smell earthy (8–10 mins). Don’t rush this part — it makes the sauce taste deeper.
3. Add cream: Pour in the cream and stir. Let it simmer for about 5 mins until it starts to thicken a bit.
4. Lower heat + cheese time: Once it’s not bubbling like crazy, turn heat low and add black pepper + Parmesan. Stir gently till smooth. No boiling here — it’ll split.
5. Boil pasta: Meanwhile, cook your ravioli/tortellini as the package says. Drain and toss with the sauce.

Tips for Success

• Let mushrooms brown fully — don’t crowd the pan
• Chop walnuts small for even texture
• Wait for cream to thicken before adding cheese
• Keep heat low once cheese is in — prevents grainy sauce• Don’t use canned mushrooms… just don’t

Storage and Reheating

• Fridge: Let everything cool down first. Store in an airtight container for up to 3 days.
• Reheat: Skillet > microwave. Add a splash of cream or milk, stir on low till smooth again. Don’t boil or it might get weird.

Frequently Asked Questions

• What can I use instead of ravioletti?
  Tortellini, ravioli, even gnocchi works. Use whatever’s around.
• Can I use canned mushrooms?
  Wouldn’t. They don’t brown properly and turn the sauce kinda mushy.
• Is there a nut-free version?
  Yep, just skip the walnuts or sub in toasted sunflower seeds for crunch.
• What kind of cream works best?
  Heavy cream. Half-and-half might be too thin unless you cook it down longer.
• Can I make this vegetarian?
  Easily. Just check your pasta filling and cheese — Parmesan isn’t always veggie-friendly.

Common Mistakes and How to Dodge Them

• Overheating the cheese: Cheese + high heat = grainy sauce. Add it after the cream stops bubbling and stir gently.
• Skipping the mushroom browning: If you just steam them, you miss out on that rich flavor. Give them space and time.
• Using big walnut chunks: Chop them fine so they blend in and don’t overpower each bite.
• Rushing the cream: Let it thicken on its own. If it’s too thin when you add cheese, it’ll break.
• Not seasoning the pasta water:
  Salted water makes the pasta taste like… food. Don’t skip it.

Nutrition Facts (Per Serving)

• Calories: 608 kcal
• Total Fat: 41g
• Saturated Fat: 17g
• Cholesterol: 115mg
• Sodium: 745mg
• Potassium: 257mg
• Total Carbohydrate: 39g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 20g

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• Stuffed Mushrooms – Easy Olive Garden Copycat
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• Florentine Lasagna – Easy Olive Garden Copycat