5 from 102 votes
Mushroom Ravioli
The Mushroom Ravioli recipe combines tender ravioli cooked al dente with a rustic walnut cream sauce made from chopped walnuts, garlic, heavy cream, olive oil, thyme, and Parmesan cheese. The sauce has chunky texture and savory herbs, topped with extra walnuts, thyme, and cheese for a layered, creamy pasta experience.
Prep Time
5 mins
Cook Time
10 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 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).
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
- 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
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%)
Nutrition Facts
Serving: 6 servings (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.