Olive Garden Ravioletti and Mushroom Walnut Sauce Recipe

12 ounces ravioletti or tricolor tortellini
2 tablespoons extra virgin olive oil
8 ounces sliced mushrooms
1/4 cup chopped walnuts
3/4 cup heavy whipping cream
1/4 teaspoons black pepper
1/2 cup grated fresh Parmesan

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.