Ingredients

The following ingredients have 5 Servings
  • 16 ounces mushroom ravioli (or your favorite variety of fresh or frozen ravioli)
  • 1 tablespoon extra virgin olive oil
  • 8 ounces cremini mushrooms (stemmed and sliced)
  • salt and pepper (to taste)
  • 1/2 cup basil pesto sauce (or store bought pesto)
  • 1/3 cup walnut pieces
  • 1/3 cup shaved parmesan

Instruction

  • 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!