Mushroom Ravioli with Walnut Sauce
Ingredients
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20-ounces refrigerated mushroom ravioli
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1 tablespoon plus 1/2 teaspoon salt, divided
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1/8 teaspoon black pepper
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1 cup California walnuts plus 1/4 cup for garnish
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1 clove garlic
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1/3 cup half and half
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1/4 cup olive oil
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1 teaspoon fresh thyme leaves
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1/2 cup grated parmesan cheese plus 2 tablespoons for garnish
PREPARATION
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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.
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In a blender or food processor, combine walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
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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 with salt and pepper. Set aside.
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Using a skimmer, transfer ravioli to paper towels to drain (do not drain pasta cooking water).
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Add 4 to 6 tablespoons hot pasta water to walnut sauce and stir to thin.
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Add walnut sauce to a skillet and cook on medium heat until warmed through, about 5 minutes.
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Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with walnuts, fresh thyme, and more parmesan cheese.
NUTRITION
- Calories: 571 cal
- Total Fat: 45 g
- Saturated Fat: 9 g
- Polyunsaturated Fat: 18 g
- Monounsaturated Fat: 15 g
- Cholesterol: 32 mg
- Sodium: 2668 mg
- Carbohydrates: 30 g
- Dietary Fiber: 4 g
- Total Sugars: 6 g
- Added Sugars: 0 g
- Protein: 16 g
- Vitamin D: 0 mcg
- Calcium: 279 mg
- Iron: 2 mg
- Potassium: 541 mg