Ingredients :
- 1 cup walnuts plus more for garnish
- 1 clove garlic
- 1/2 cup heavy cream
- 1/4 cup olive oil
- 3 sprigs fresh thyme minced, plus more for garnish
- 1/2 cup freshly grated Parmesan cheese plus more for garnish
- Salt and freshly ground black pepper to taste
- 20 ounces mushroom ravioli
Directions :
- In a blender or food processor, add walnuts and garlic and pulse until coarsely chopped, about 5 pulses.
- Add heavy cream, olive oil, and thyme and process to a coarse paste (the sauce will not be smooth). Stir in cheese and season to taste with salt and pepper if desired (I like ½ teaspoon salt and ¼ teaspoon pepper).
- In a Dutch oven or large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add ravioli and cook according to package directions, about 4 to 5 minutes for refrigerated ravioli or 8 to 10 minutes for frozen. Using a slotted spoon, transfer ravioli to paper towels to drain (reserve pasta cooking water).
- Add 4 to 6 tablespoons hot pasta cooking water to walnut sauce and stir to thin. Arrange ravioli in a large serving bowl or individual plates. Top with sauce and garnish with crushed walnuts, fresh thyme, and more Parmesan cheese.
