Wild Mushroom Ravioli with Pesto and Toasted Walnuts
I’m always trying to find meals that I can make fast that please everyone in the house. Raviolis are one of those meals! As far as store bought ravioli, I love Pasta Prima ravioli for meals like that — see my Butternut Squash Ravioli with Crispy Sage Leaves, also! While my kids aren’t completely into veggies, I’d go so far as to say that they enjoy mushrooms. Mushrooms are so meaty, it’s hard to consider them a veggie! 🙂 I’m just crazy about them, so for these Wild Mushroom Ravioli with Pesto and Toasted Walnuts, I added cremini mushrooms, too. This is double the mushroom pleasure! 😀 The toasted walnuts give it that much needed crunch, and every pasta dish needs parmesan, so it’s topped with nice, big shavings of it. Delicious!
This is dish is extra quick if your pesto sauce is made ahead of time. I like to make a big batch of my Lemon Pesto Sauce and freeze half, or make the sauce the day before. If you’re in a pinch and you don’t have time to make your own, buy your favorite store bought pesto. In my experience, I think the pesto in the refrigerated section by the fresh ravioli is always better as it tastes more like fresh basil. That’s what we want! 😀
Next time you need a quick meal on a practice night, game night, or just because, give this one a try. The homemade pesto, sauteed cremini mushrooms, and toasted walnuts make this dish seem like you spent a lot more time on it. Shhh! Nobody needs to know. 😉
- (2) packages Pasta Prima Wild Mushroom Ravioli (or your favorite)
- 1 tablespoon extra virgin olive oil
- (1) package cremini mushrooms, washed, stemmed, and sliced
- salt and pepper, to taste
- ⅓ cup my Lemon Pesto Sauce or store bought pesto
- ⅓ cup walnut pieces
- ⅓ cup shaved parmesan
- Prepare the ravioli according to package instructions.
- While the ravioli cook, heat the olive oil in a large saute pan over medium heat. Add the mushrooms, salt, and pepper, and saute until the liquid evaporates and the mushrooms are tender, about 6-8 minutes. Set aside.
- In a small pan, toast the walnuts over medium heat until fragrant and golden, about 4 minutes. Keep a close eye as they burn quickly!
- Drain the pasta in a colander. Add the pesto sauce to the pot and heat over low heat until warm. Add the ravioli and mushrooms to the pesto sauce and stir gently. Serve and top with toasted walnuts and shaved parmesan.