Cheese Ravioli with Walnut Sauce — Comfort with a Crunch

Name: Cheese Ravioli with Walnut Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 14–16 oz cheese ravioli (fresh or frozen); 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

October 5, 2020

Cheese Ravioli With Walnut Sauce Recipe at The Little Shop of Olive Oil Gourmet in Franklin MA

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:

Loves shortcuts that don’t taste like shortcuts
Believes pasta night should be a little indulgent
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

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Cuisine

Italian

Ingredients

14–16 oz cheese ravioli (fresh or frozen)
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.