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Recipe Summary

prep:
10 mins
cook:
23 mins
total:
33 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.

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  • Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.

  • Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

Cook's Note:

The store-bought ravioli can have any desired filling.

Nutrition Facts

474 calories; protein 19.3g 39% DV; carbohydrates 47.5g 15% DV; fat 23.9g 37% DV; cholesterol 71.1mg 24% DV; sodium 330.2mg 13% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2018
We really like this. Very nice alternative to having ravioli with a tomato based sauce. I used pine nuts, since that's what I had. Will do this one again Read More
(1)

Most helpful critical review

Rating: 3 stars
03/05/2019
Only change I made was to use pecans instead of walnuts since they were the only nuts we had. Glad I did since nuts really added to the flavor. Turned out good but really didn t get much vinegar taste. Next time will use more. Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/16/2016
8.15.16 Found the grated parmesan in the kitchen after I took the photo (it looks a lot better with the cheese on it). The only recommendation I would suggest is making more of the butter-balsamic sauce. I used cheese ravioli which is mild flavored so you really do need enough of that sauce to coat every piece of ravioli. Nice change of pace for ravioli and we enjoyed it. Read More
(1)
Rating: 5 stars
06/06/2018
We really like this. Very nice alternative to having ravioli with a tomato based sauce. I used pine nuts, since that's what I had. Will do this one again Read More
(1)
Rating: 5 stars
01/10/2018
Excellent tasty dish!! Really something different and interesting to eat! Like something you would order at a fine restaurant! Read More
(1)
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Rating: 5 stars
08/22/2019
Loved it! I followed some of the modifications suggested. I did half cheese/half sausage ravioli, doubled the amount of butter/balsamic topping, and used pecans sauteed in butter. Delicious!! Will definitely be making this one again! Read More
Rating: 3 stars
03/05/2019
Only change I made was to use pecans instead of walnuts since they were the only nuts we had. Glad I did since nuts really added to the flavor. Turned out good but really didn t get much vinegar taste. Next time will use more. Read More
Rating: 5 stars
03/07/2020
Simple and delicious. I used a little extra butter and browned the cooked ravioli in it, then drizzled with balsamic and topped with parm and nuts. Read More
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Rating: 5 stars
09/09/2018
I used butternut squash ravioli and added some fresh herbs and locatelli on top - delicious! For tips I would say 1) do not substitute the butter if you don't have to. (If you're vegan don't ruin this with vegan margarine use something like hazelnut oil or black walnut oil maybe a couple of drops of truffle oil mixed in - we're not talking about high heat or long cook time so you don't have to worry about smoke point just flavor) and 2) use good (pronounced "not cheap") balsamic. This recipe was right on time - fall's almost here and I was all pestoed out. Read More
Rating: 5 stars
03/06/2020
This recipe is going into my regular line-up. So simple to make and with ingredients that I always have on hand. Read More