Weeknight Fancy Ravioli

I have a couple delicious weeknight pasta recipes to share.

The original recipe for this dish described it as “weeknight fancy”- loved it. The spicy brown-butter coated walnut topping was an essential element to earn this description.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I served the flavorful sauce over arugula-parmesan ravioli and incorporated garlic and asparagus. I also modified the method. Any variety of store-bought ravioli would work with this dish.

Yield: Serves 4

  • Kosher salt and freshly ground black pepper
  • 1 10 oz package frozen peas (about 2 cups)
  • 1 cup (lightly packed) basil leaves, plus more for garnish
  • 1 large garlic clove
  • 1/2 cup finely grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
  • 4 T unsalted butter, divided
  • 16–20 oz fresh or frozen ravioli (I used Trader Joe’s fresh Arugula & Parmesan Ravioli)
  • 4 T (1/4 cup) coarsely chopped raw walnuts or pistachios
  • 1 tsp Aleppo-style pepper
  • zest of 1/2 lemon
  • 1 pound asparagus, trimmed and cut into 2-inch pieces, optional
  1. Place the frozen peas in a fine-mesh sieve and place in a large pot of boiling salted water; cook until peas are tender, about 4 minutes.
  2. Lift sieve from water to drain peas and basil and transfer to a blender. (I used a Vitamix.)(Alternatively, you can skip the sieve and use a spider or slotted spoon to fish out the peas and basil.)
  3. Reduce heat to medium-low and keep cooking liquid warm. (You will use it for the sauce, ravioli and the asparagus, if using.)
  4. Add the basil, garlic, grated Parmesan, 2 tablespoons butter (cut into 4 pieces) and 1/2 cup cooking liquid to the blender with the peas.
  5. Blend, gradually increasing speed to high and adding up to 1/4 cup additional cooking liquid as needed, until you have a mostly smooth, fairly loose sauce; season with kosher salt and freshly ground black pepper to taste. (I didn’t add any additional liquid.)
  6. Return cooking liquid to a boil over medium-high heat. Add ravioli -and asparagus, if using. Cook, stirring gently to unstick, until tender, about 3 minutes or according to package directions. Drain reserving 1/2 cup of pasta liquid. Reserve pot.
  7. Meanwhile, melt remaining 2 tablespoons unsalted butter in a medium skillet over medium-low heat.
  8. Add the chopped nuts and cook, stirring often, until butter begins to smell toasty and turn brown, about 5 minutes. Transfer to a small bowl.
  9. Add Aleppo-style pepper, finely grate in lemon zest, and season lightly with salt; mix well.
  10. Slice lemon into wedges.
  11. Return cooked ravioli -and asparagus, if using- to pot, pour pea sauce over, and stir gently to coat. At this point, the consistency can be adjusted with reserved pasta water, if necessary. Using a large spoon, transfer ravioli to plates or a serving dish.
  12. Top with more Parmesan and basil, then spoon brown-butter nuts over the top. Serve with lemon wedges for squeezing over, as desired. 

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Weeknight Fancy Ravioli

  1. This looks like my kind of meal! 🌿🍃💚

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