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Balsamic Ravioli

Rated as 4.43 out of 5 Stars
0

"Serve hot!"
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Ingredients

33 m servings 474
Original recipe yields 5 servings

Directions

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  1. Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • The store-bought ravioli can have any desired filling.

Nutrition Facts


Per Serving: 474 calories; 23.9 47.5 19.3 71 330 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent, tasty dish!! Really something different and interesting to eat! Like something you would order at a fine restaurant!

Most helpful critical review

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 vine...

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Excellent, tasty dish!! Really something different and interesting to eat! Like something you would order at a fine restaurant!

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-bals...

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!!...

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 vine...

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 ru...

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