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 623kcal

Author Meggan Hill

Ingredients

1 cup walnuts plus more for garnish
1 clove garlic
1/2 cup heavy cream
1/4 cup olive oil
3 sprigs minced fresh thyme plus more for garnish
1/2 cup freshly grated Parmesan cheese plus more for garnish
Salt and freshly ground black pepper to taste
20 ounces mushroom ravioli (see note 1)

US Customary - Metric

Instructions

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).
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).
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

Mushroom ravioli: Look for mushroom ravioli in the refrigerator section or freezer of the grocery store.
Yield: This recipe makes 6 servings of ravioli, 1 cup each.
Storage: Cooked pasta keeps for about 3 to 4 days in the refrigerator.

Nutrition