Cheese Ravioli with Walnut Sauce — Comfort with a Crunch
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There’s something magical about the moment cheese ravioli meets a sauce that’s creamy, nutty, and full of attitude. This dish is all about balance — cozy and indulgent, but just sophisticated enough to make you feel like you’re dining along a sun-soaked Italian hillside (with maybe a glass of wine in hand… we won’t tell).
The best part? It comes together in minutes.
A quick toss of warm ravioli in buttery roasted walnut oil and toasted nuts transforms simple pasta into something restaurant-worthy. A squeeze of lemon, a sprinkle of parsley, and a shower of Parmesan finish it off — because if we’re not making a mess of cheese on the counter, are we even cooking?
This recipe is for anyone who:
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Loves shortcuts that don’t taste like shortcuts
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Believes pasta night should be a little indulgent
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Wants a quick dinner that makes the kitchen smell like heaven
Pro tip: serve it with a crisp white wine and crusty focaccia from BirchTree Bread Co. — both found right here at The Little Shop. ❤️
Cheese Ravioli with Walnut Sauce
Rated 5.0 stars by 1 users
Category
Main Courses
Cuisine
Italian
Author:
The Little Shop of Olive Oils
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
A quick toss of warm ravioli in buttery roasted walnut oil and toasted nuts transforms simple pasta into something restaurant-worthy.
Ingredients
- 14–16 oz cheese ravioli (fresh or frozen)
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⅓ cup Roasted Walnut Oil (The Little Shop of Olive Oils)
- 1 cup walnuts, roughly chopped
- 1 garlic clove, slivered
- 2 tsp lemon juice
- ½ cup flat-leaf parsley, chopped
- ½ tsp This Little Shop Herb Blend or Tuscan seasoning
- Salt & pepper, to taste
- ¼ cup grated Parmesan cheese (plus more for garnish)
- 3 Tbsp reserved pasta water
Directions
- Boil the pasta — Cook ravioli in salted water until tender. Reserve about 3 tablespoons of pasta water before draining.
- Toast the walnuts — In a large skillet over medium heat, add the Roasted Walnut Oil. Add garlic and chopped walnuts, stirring until fragrant and lightly golden.
- Add flavor — Stir in lemon juice, parsley, and herb blend. Season with salt and pepper.
- Toss and coat — Add ravioli and a splash of pasta water to the pan. Toss gently until each piece is coated in that rich, nutty goodness.
- Serve it up — Sprinkle with Parmesan, garnish with extra parsley and a drizzle of walnut oil, and dig in while it’s warm.
Recipe Note
Notes
- Toasting the walnuts first makes all the difference — it adds depth and aroma.
- For extra creaminess, add a splash of half-and-half or a spoonful of ricotta.
- This sauce also pairs beautifully with spinach ravioli or even gnocchi.
Suggested Pairing
- Serve with a crisp white wine like Pinot Grigio or Sauvignon Blanc and a slice of warm focaccia.