Main Dishesculinaryhill5.0
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.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●food processor
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
In a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
garlic1 clove
2
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).
3
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 for refrigerated ravioli or 8 to ⏱️ 10 minutes for frozen. Using a slotted spoon, transfer ravioli to paper towels to drain (reserve pasta cooking water).
4
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.
Nutrition Facts
calories
623 kcal
fat Content
42 g
serving Size
1 cup
fiber Content
4 g
sugar Content
3 g
sodium Content
723 mg
protein Content
20 g
cholesterol Content
79 mg
carbohydrate Content
43 g
saturated Fat Content
12 g
unsaturated Fat Content
22 g
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