Mushroom Ravioli with Walnut Sauce

By Culinary Hill
Total Time
20 Mins
Serves
4
Serving Size
about 4 raviolis (yields about 16)
Meal
Dinner Lunch

DESCRIPTION

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins
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

Ingredients

  • 20-ounces refrigerated mushroom ravioli
  • 1 tablespoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon black pepper
  • 1 cup California walnuts plus 1/4 cup for garnish
  • 1 clove garlic
  • 1/3 cup half and half
  • 1/4 cup olive oil
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup grated parmesan cheese plus 2 tablespoons for garnish

Preparation

  1. 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.
  2. In a blender or food processor, combine walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
  3. 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.
  4. Using a skimmer, transfer ravioli to paper towels to drain (do not drain pasta cooking water).
  5. Add 4 to 6 tablespoons hot pasta water to walnut sauce and stir to thin.
  6. Add walnut sauce to a skillet and cook on medium heat until warmed through, about 5 minutes.
  7. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with walnuts, fresh thyme, and more parmesan cheese.