I teamed up with the California Walnuts to bring you this Mushroom Ravioli with Walnut Sauce! I’ve been compensated for my time. All opinions are mine alone.
Pair store-bought Mushroom Ravioli with my delicious 6-ingredient creamy Walnut Sauce for a quick and easy dinner ready in 15 minutes or less!
My easy Walnut Sauce is ideal because it has gourmet appeal, tons of flavor, and is made with just a handful of ingredients blended together for approximately 60 seconds.
Drizzle it over Mushroom Ravioli for an elegant dinner party or an easy weeknight dinner. It’s delicious anytime!
How to Make Walnut Sauce
It takes about 2 minutes to make my easy Walnut Sauce!
Start by combining the California Walnuts and garlic in a food processor. Pulse until coarsely chopped (this way you can make sure the garlic is sufficiently chopped).
Add cream, olive oil, and fresh thyme. Process until thick and mostly smooth. Stir in the parmesan cheese, then add salt and pepper to taste.
The sauce will be at room temperature, but toss it with hot ravioli and it will be piping in no time!
Health Benefits of Walnuts
Packed with protein, fiber, healthy fat, and magnesium, walnuts make an excellent addition to your menu! They are also less expensive than many other nuts.
Whether you’re grabbing a handful as a snack or whipping up a delicious sauce for pasta, walnuts from California are an easy, nutritious, delicious choice.
Save these Mushroom Ravioli to your “Main Dishes” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Mushroom Ravioli with Walnut Sauce
- 1 cup California walnuts plus more for garnish
- 1 clove garlic
- 1/2 cup heavy cream
- 1/3 cup olive oil
- 3 sprigs fresh thyme stemmed, plus more for garnish
- 1/2 cup grated parmesan cheese plus more for garnish
- Salt and freshly ground black pepper to taste
- 20 ounces refrigerated mushroom ravioli
To make the walnut sauce:
- In a blender or food processor, combine 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). Transfer to a small bowl and stir in cheese. 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 skimmer, 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 walnuts, fresh thyme, and more parmesan cheese.
This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.