- Add heavy cream and pesto sauce (bring to a light boil, stir sauce and lower heat to a simmer), add salt & pepper to taste and allow to reduce. Add the sauteed slice portabella mushrooms.
- Add frozen ravioli to salted boiling water (cook until ravioli is floating). Drain and gently toss with walnut baby portabella sauce.
- To serve, Plate and finish with a sprinkle of Parmigiano Reggiano cheese, topped with sauteed portabella mushrooms, a touch of chopped fresh tomatoes and fresh basil.