Mushroom Ravioli
Ingredients
The sauce
-
1
cup
walnuts
-
1
clove
garlic
-
½
cup
heavy cream
-
⅓
cup
olive oil
-
3
sprigs
fresh thyme
-
½
cup
freshly grated Parmesan cheese
-
to taste
salt
-
to taste
black pepper
The ravioli
-
20
ounces
refrigerated mushroom ravioli
Instructions
- In a blender or food processor, pulse walnuts and garlic until coarsely chopped.
- Add heavy cream, olive oil, and thyme, then process to a coarse paste.
- Stir in cheese and season with salt and pepper to taste.
- In a large pot, bring salted water to boil and cook ravioli according to package directions.
- Transfer cooked ravioli to paper towels to drain, reserving pasta cooking water.
- Add hot pasta cooking water to walnut sauce and stir to thin.
- Serve ravioli topped with sauce and garnish with crushed walnuts, thyme, and more Parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
651
Total fat
45g
Total carbohydrates
43g
Total protein
20g
Sodium
725mg
Cholesterol
84mg
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