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.

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1 cup each)

Calories 651kcal

Author Meggan Hill

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)

US Customary - Metric

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

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