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5
from 1 vote
Walnut and Apple Ravioli
This easy walnut and apple ravioli is full of flavor, and surprisingly light! It’s packed with nutritious ingredients and just sweet enough that your whole family is sure to love it.
Prep Time
20
minutes
mins
Cook Time
4
minutes
mins
Total Time
24
minutes
mins
Course:
Entree
Cuisine:
American, Italian
Servings:
4
Author:
Julie Blanner
Ingredients
12
ounces
wonton wrappers
4
ounces
pecorino romano
freshly shredded
1 ½
tablespoons
mascarpone cheese
1
apple
shredded, braeburn is great but use whatever you have on hand!
½
teaspoon
lemon juice
¼
cup
walnuts
chopped
4
tablespoons
butter
melted
Optional Toppings
1
tablespoon
parmesan
freshly shredded, for topping
¼
teaspoon
fresh ground black pepper
½
teaspoon
parsley
{to garnish}
Instructions
Mix pecorino, mascarpone and braeburn {use cheese shredder to shred}. Add a touch of lemon juice to preserve while preparing pasta. Set aside.
Bring a pot of water to a boil.
Fill pasta or wonton wrappers and boil 3-4 minutes.
Reserving a little pasta water, toss with butter and top with fresh parsley, parmesan and pepper.
Notes
I enjoy the process of
making homemade ravioli
, but if you don’t, try it inside out! Just toss these stuffing ingredients with hot pasta.
Save a little of your pasta water to thin out your sauce if necessary. The starchy water is already warm and helps thin the sauce beautifully.
Cook your ravioli
al dente
! The perfect bite won’t happen if your pasta is overcooked.
Nutrition
Calories:
560
kcal
|
Carbohydrates:
58
g
|
Protein:
20
g
|
Fat:
28
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.5
g
|
Cholesterol:
74
mg
|
Sodium:
940
mg
|
Potassium:
182
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
596
IU
|
Vitamin C:
2
mg
|
Calcium:
378
mg
|
Iron:
3
mg