Easy Cream Walnut Sauce for Ravioli
Elevate your pasta night with this Easy Cream Walnut Sauce for Ravioli, a luxurious, restaurant-quality dish that comes together in just 25 minutes! This creamy walnut sauce is made with toasted walnuts, garlic-infused butter, and velvety heavy cream, creating a rich, nutty base that's perfectly balanced by freshly grated Parmesan and a touch of nutmeg. The saucy, buttery goodness clings to every tender bite of ravioli, while a splash of reserved pasta water ensures the perfect consistency. Ideal for a quick yet indulgent weeknight dinner or a special occasion, this recipe is as simple as it is satisfying. Garnish with extra Parmesan and chopped walnuts for a truly irresistible presentation.
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Recipe Information
Ingredients
- 1 cup Walnuts (shelled)
- 1 cup Heavy cream
- 2 cloves Garlic
- 2 tablespoons Unsalted butter
- 1 cup Parmesan cheese (freshly grated)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 pinch Nutmeg (optional, freshly grated)
- 0.25 cup Pasta water (reserved from cooking ravioli)
- 1 pound Ravioli
Instructions
Bring a large pot of salted water to a boil and cook ravioli according to package instructions. Reserve 1/4 cup of pasta water before draining.
While the ravioli cooks, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Remove from heat and chop coarsely.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
Stir in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let it cook for 2-3 minutes, stirring occasionally.
Add the toasted walnuts to the cream sauce, stirring well to combine. If the sauce seems too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Stir in the Parmesan cheese, salt, black pepper, and nutmeg (if using). Continue stirring until the cheese melts and the sauce is smooth and creamy.
Add the cooked ravioli to the skillet with the sauce. Gently toss to coat the ravioli evenly in the walnut sauce.
Remove from heat and serve immediately. Garnish with additional grated Parmesan and chopped toasted walnuts if desired.
Nutrition Facts
Calories |
3424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.9 g | 354% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 6676 mg | 290% | |
| Total Carbohydrate | 95.4 g | 35% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.9 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 3156 mg | 243% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1583 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
