5.0 from 102 votes
Mushroom Ravioli
Pair store-bought Mushroom Ravioli with a delicious 6-ingredient creamy walnut sauce (that comes together in the blender!) for an easy 15-minute dinner your family will ask for every week.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 servings (1 cup each)
Calories: 651 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 cup walnuts plus more for garnish
- 1 clove garlic
- 1/2 cup heavy cream
- 1/3 cup olive oil
- 3 prigs fresh thyme minced, plus more for garnish
- 1/2 cup freshly grated Parmesan cheese plus more for garnish (see note 1)
- Salt and freshly ground black pepper to taste
- 20 ounces refrigerated mushroom ravioli (see note 2)
Instructions
To make the mushroom ravioli sauce:
- In a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
- Add heavy cream, olive oil, and thyme and process to a coarse paste (the sauce will not be smooth). Stir in cheese and season to taste with salt and pepper if desired (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Cup of Yum
To make the ravioli:
- In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes. Using a slotted spoon, transfer ravioli to paper towels to drain (do not drain pasta cooking water).
- Add 4 to 6 tablespoons hot pasta cooking water to walnut sauce and stir to thin. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with crushed walnuts, fresh thyme, and more Parmesan cheese.
Notes
- Parmesan cheese: As much as I adore the store-bought pre-grated kind in the green can for certain purposes, for this walnut sauce, I suggest grating your own Parmesan from a block of cheese.
- Refrigerated mushroom ravioli: Stock up on your favorite brand of fresh or frozen ravioli at the supermarket, or make your own if you're feeling ambitious.
- Yield: Start with 20 ounces of ravioli, as explained here, and this recipe makes 6 one-cup servings of saucy pasta.
- Storage: Cooked pasta keeps for about 3 to 4 days in the refrigerator. Store the mushroom ravioli and walnut sauce separately and reheat XX directions here.
Nutrition Information
Serving
1 cup
Calories
651kcal
(33%)
Carbohydrates
43g
(14%)
Protein
20g
(40%)
Fat
45g
(69%)
Saturated Fat
12g
(60%)
Cholesterol
84mg
(28%)
Sodium
725mg
(30%)
Potassium
114mg
(3%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
384IU
(8%)
Vitamin C
1mg
(1%)
Calcium
153mg
(15%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 651
% Daily Value*
| Serving | 1 cup | |
| Calories | 651kcal | 33% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 45g | 69% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 84mg | 28% |
| Sodium | 725mg | 30% |
| Potassium | 114mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 153mg | 15% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.