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.

Three plates of mushroom ravioli and a glass of white wine.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Mushroom Ravioli with Walnut Sauce Recipe

Recipe ingredients

Labeled mushroom ravioli with walnut sauce ingredients.

Ingredient 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.

Step-by-step instructions

  1. To make the walnut sauce, in a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
Chopped walnuts in a food processor.
  1. 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 (I like ½ teaspoon salt and ¼ teaspoon pepper).
Walnut sauce in a food processor.
  1. 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).
Cooked mushroom ravioli on a paper towel.
  1. 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.
A plate of mushroom ravioli with a small bowl of parmesan cheese.

Recipe tips and variations

  • Yield: A (20-ounce) bag of ravioli will have about 30 pieces of ravioli. That’s enough for 6 servings, 5 pieces each (about 1 cup ravioli) with sauce.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The walnut sauce can be made and refrigerated for up to 3 days in advance. If you want to pre-cook a larger amount of ravioli so you can replenish a buffet, toss the pasta lightly in olive oil after it’s drained, which will keep it from drying out. Then simmer the sauce and combine the two as needed.
  • Pasta water pointers: Bring 4 quarts of water to a boil for each 20-ounce batch of ravioli of you plan to cook. Add salt if desired; I generally use 1 tablespoon salt per quart of water.
  • More sauce options: Try your favorite ravioli with homemade meat sauce, DIY pesto, or quick tomato sauce.
Three plates of mushroom ravioli.

More pasta favorites

A plate of mushroom ravioli and a glass of white wine.

Mushroom Ravioli with Walnut Sauce

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.
5 from 9 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 6 servings (1 cup each)
Course Main Course
Cuisine Italian
Calories 651

Ingredients 

  • 1 cup walnuts plus more for garnish
  • 1 clove garlic
  • 1/2 cup heavy cream
  • 1/3 cup olive oil
  • 3 sprigs fresh thyme minced, plus more for garnish
  • 1/2 cup Parmesan cheese grated, 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 walnut 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 ½ teaspoon salt and ¼ 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

  1. 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.
  2. 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.
  3. Yield: Start with 20 ounces of ravioli, as explained here, and this recipe makes 6 one-cup servings of saucy pasta.
  4. 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.
  5. Make ahead: This recipe is best made just before you plan to serve it, even though the leftovers are delicious. If you want to pre-cook a larger amount of ravioli so you can replenish a buffet, toss the pasta lightly in olive oil after it’s drained, which will keep it from drying out. Then simmer the sauce and combine the two as needed.
  6. Pasta water pointers: Bring 4 quarts of water to a boil for each 20-ounce batch of ravioli of you plan to cook. Add salt if desired; I generally use 1 tablespoon salt per quart of water.
  7. Yield: A (20-ounce) bag of ravioli will have about 30 pieces of ravioli. That’s enough for 6 servings, 5 pieces each (about 1 cup ravioli) with sauce.
  8. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  9. Make ahead: The walnut sauce can be made and refrigerated for up to 3 days in advance. If you want to pre-cook a larger amount of ravioli so you can replenish a buffet, toss the pasta lightly in olive oil after it’s drained, which will keep it from drying out. Then simmer the sauce and combine the two as needed.
  10. Pasta water pointers: Bring 4 quarts of water to a boil for each 20-ounce batch of ravioli of you plan to cook. Add salt if desired; I generally use 1 tablespoon salt per quart of water.
  11. More sauce options: Try your favorite ravioli with homemade meat sauce, DIY pesto, or quick tomato sauce.

Nutrition

Serving: 1cupCalories: 651kcalCarbohydrates: 43gProtein: 20gFat: 45gSaturated Fat: 12gCholesterol: 84mgSodium: 725mgPotassium: 114mgFiber: 4gSugar: 2gVitamin A: 384IUVitamin C: 1mgCalcium: 153mgIron: 11mg
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Comments

  1. Made this originally a few months ago after buying fresh mushroom ravioli at my local farmers market. Enjoyed it so much that I am making it again to serve to guests this upcoming weekend.5 stars

    1. Hi Kim, let me make a batch and freeze it, and I’ll report back. Sorry for the delay in my reply. Thank you! -Meggan

  2. Believe it or not Meggan I still struggle for simple dinner ideas even though that’s what my blog focuses on!
    This is a great idea for using up leftover walnuts. I never know what to do with them!!
    I can imagine this would be good with walnut pesto too.5 stars

  3. Interesting combination.  Wish my Mrs. liked mushrooms more.  I may try the sauce over some sautéed mushrooms and penne pasta.