Name: Mushroom Ravioli with Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 16 ounces mushroom ravioli; 1 tbsp extra virgin olive oil; 8 ounces cremini mushrooms; salt; black pepper; 0.5 cup pesto sauce; 0.333 cup walnut pieces; 0.333 cup parmesan

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Mushroom Ravioli with Pesto

Flavor the Moments Verified

Ingredients

Warning0 allergens identified

Mushroom Ravioli with Pesto

16 ounces mushroom raviolior your favorite variety of fresh or frozen ravioli

1 tbsp extra virgin olive oil

8 ounces cremini mushroomsstemmed and sliced

saltTo Taste

black pepperTo Taste

½ cup pesto sauce

⅓ cup walnut pieces

⅓ cup parmesanshaved

Instructions

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Instructions

Prepare the pesto sauce, then cook 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 to taste, and sauté until the liquid evaporates and the mushrooms are tender, about 5-6 minutes. Set aside.

In a small pan, toast the walnuts over medium heat until fragrant and golden, about 4-6 minutes. Keep a close eye as they burn quickly! This may be done up to a few days in advance.

Drain the ravioli well 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 topped with toasted walnuts and shaved parmesan and enjoy!