Description
This Ravioli in Mushroom-Walnut Cream Sauce is a rich and decadent pasta dish. Fresh mushrooms and walnuts are sautéed and combined with a creamy Parmesan sauce, then tossed with tender ravioli for a comforting, elegant meal.
Ingredients
Units
Scale
- 2 tablespoons extra virgin olive oil
- 12 oz fresh mushrooms, sliced
- 1/4 cup walnuts, chopped
- 1 1/2 cups heavy whipping cream
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 cups freshly grated Parmesan cheese
- 1 lb ravioli (or tortellini), cooked according to package directions
- Optional garnish: fresh chopped parsley
Instructions
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and sauté until softened, about 5-7 minutes.
- Add chopped walnuts and cook for another 2 minutes, stirring frequently.
- Reduce heat to low and stir in heavy whipping cream and black pepper. Simmer for 3-4 minutes until slightly thickened.
- Stir in freshly grated Parmesan cheese until melted and smooth, forming a creamy sauce.
- Add cooked ravioli to the skillet and gently toss to coat evenly with the sauce.
- Serve immediately, optionally garnished with fresh chopped parsley.
Notes
- Use fresh mushrooms for the best flavor and texture.
- Toasting the walnuts lightly before adding enhances their flavor.
- For a lighter version, substitute half-and-half for heavy cream.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid breaking the ravioli.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg