Mushroom Ravioli
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
6 servings (1 cup each)
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Calories
651 kcal
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Course
Main Course
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Cuisine
Italian
Mushroom Ravioli
Description
This recipe starts by processing walnuts and garlic coarsely in a blender, then blending in heavy cream, olive oil, and fresh thyme to form a textured sauce. Freshly grated Parmesan cheese is stirred in, seasoning the sauce with salt and freshly ground pepper to taste.
Prepared mushroom ravioli is cooked in salted boiling water according to package instructions until tender but firm. After draining, a few spoonfuls of the hot pasta water are mixed into the walnut sauce to adjust consistency for coating the ravioli.
The ravioli are plated and generously topped with the walnut sauce, garnished with extra crushed walnuts, fresh thyme sprigs, and extra Parmesan cheese for visual appeal and added flavor contrasts. The sauce’s coarse texture complements the delicate pasta, while the thyme adds herbal notes alongside the richness of nutty walnuts and cheese.
Use freshly grated Parmesan cheese from a block for best flavor and texture. Refrigerated or fresh mushroom ravioli brands can be used as preferred. Cooked pasta and sauce keep refrigerated separately for several days and can be reheated gently.
Ingredients
- 1 cup walnuts plus more for garnish
- 1 clove garlic
- 1/2 cup heavy cream
- 1/3 cup olive oil
- 3 prigs thyme minced, plus more for garnish, fresh
- 1/2 cup Parmesan Cheese plus more for garnish (see note 1, freshly grated
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 20 ounces mushroom ravioli see note 2, refrigerated
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).
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
- Grate Parmesan cheese fresh from a block for best flavor and texture in the walnut sauce.
- Use fresh or frozen refrigerated mushroom ravioli from the supermarket, or make your own if preferred.
- The recipe makes about six one-cup servings starting with 20 ounces of ravioli.
- Store cooked pasta and walnut sauce separately in the refrigerator for 3 to 4 days; reheat gently when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 651 kcal
% 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.
User Reviews
Overall Rating
5
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