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One Pot Broccoli Walnut Ravioli Recipe

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4 from 82 reviews

This comforting One Pot Broccoli Walnut Ravioli recipe combines tender premade ravioli with sautéed broccoli, shallots, toasted walnuts, and a creamy vegetable stock sauce. Enhanced with lemon zest, garlic, thyme, and fresh herbs, it’s a quick and delicious meal perfect for busy weeknights, offering rich textures and bright flavors all cooked together in a single pan.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Main Ingredients

  • Olive oil (for cooking)
  • 1/2 head broccoli florets (chopped into small bite-sized pieces)
  • 1 large shallot (sliced)
  • 3 cloves garlic (crushed or sliced)
  • 1/2 tsp dried thyme
  • 1/3 cup walnuts (roughly chopped)
  • Zest of 1/2 lemon plus lemon wedges to serve
  • 9 oz package of premade large ravioli (from the refrigerated section)
  • 1 cup vegetable stock
  • 1/2 cup heavy (double) cream
  • 2/3 cup parmesan, pecorino, or Italian hard cheese (grated)
  • 1 handful basil, chives, or parsley (chopped)

Instructions

  1. Saute Vegetables: Heat a glug of olive oil in a large nonstick saute pan with a lid over medium heat. Add broccoli florets and sliced shallots, cooking until shallots soften and broccoli becomes bright green and tender. Add garlic and dried thyme, stirring briefly until fragrant.
  2. Toast Walnuts: Push the broccoli mixture to the sides of the pan, add chopped walnuts to the center. Toast the walnuts for 2 minutes, then combine them with the vegetables. Season generously with salt and pepper to taste.
  3. Add Ravioli and Lemon Zest: Remove the pan from heat. Add premade ravioli and lemon zest to the pan. Carefully separate ravioli if stuck together, being gentle to avoid breaking them.
  4. Cook in Creamy Sauce: Pour vegetable stock and heavy cream into the pan. Return to medium heat and bring sauce to a gentle bubble. Stir gently, cover, and cook on low heat for 2-3 minutes until ravioli are soft and cooked through.
  5. Finish with Cheese and Herbs: Uncover the pan. Add chopped chives (or chosen fresh herb) and most of the grated cheese, reserving some for topping. Stir as well as possible; some cheese may cling to the ravioli. Let the sauce bubble for another minute to thicken slightly.
  6. Rest and Serve: Remove from heat. Serve immediately, or if the sauce is too thin, allow it to sit for about 5 minutes to thicken. Plate the ravioli and garnish with the reserved cheese and lemon wedges for squeezing over.

Notes

  • You can substitute ravioli filling to your preference, such as cheese, spinach, or meat ravioli.
  • If walnuts are not available, toasted pine nuts or pecans would make excellent alternatives.
  • Use a nonstick pan with a lid for best results in cooking and simmering the ravioli evenly.
  • Adjust salt and pepper to your taste, especially since the cheese and vegetable stock add sodium.
  • For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/one-pot-broccoli-walnut-ravioli-recipe/