One Pot Broccoli Walnut Ravioli
A quick and easy ravioli dinner with creamy broccoli and walnut sauce, which all cooks in one pan and is ready in 20 minutes! You can use your favorite premade cheese or spinach ravioli and adapt the recipe to add extra ingredients if you wish.
Ingredients
- olive oil, for cooking
- ½ head (180 g) broccoli florets, chopped into small bite sized pieces
- 1 large shallot, sliced
- 3 cloves garlic, crushed or sliced
- ½ tsp dried thyme
- ⅓ cup (40 g) walnuts, roughly chopped
- 1 lemon, for zesting and wedges
- 9 oz (250 g) package of premade large ravioli from the refrigerated section, see notes if you want to use something different
- 1 cup (240 ml) vegetable stock
- ½ cup (120 ml) heavy (double) cream
- ⅔ cup (70 g) parmesan, pecorino or Italian hard cheese, grated
- 1 handful basil, chives or parsley
Instructions
- Heat a glug of olive oil in a large saute pan (choose a nonstick pan with a lid). Saute the broccoli and shallots over a medium heat until the shallots are soft and the broccoli is bright green in color and softening. Add the garlic and thyme and mix through for just a few moments until the scent hits the air.1/2 head broccoli florets, 1 large shallot, 3 cloves garlic, 1/2 tsp dried thyme, olive oil
- Push the ingredients to the sides of the pan and add the walnuts in the middle. Toast for a couple of minutes, then mix them in with the other ingredients. Add lots of salt and pepper to taste.1/3 cup walnuts
- Remove from the heat. Add the ravioli and the zest of half of the lemon to the pan. Carefully pull apart any raviolis that are stuck together, but if you can't it that without breaking them, leave them stuck for now.1 lemon, 9 oz package of premade large ravioli from the refrigerated section
- Pour the veggie stock and cream into the pan. Put the pan back on the burner, on a medium heat. Bring the sauce to a bubble, gently mix the ingredients, then cover and cook at a low heat for 2-3 minutes until the ravioli is soft.1 cup vegetable stock, 1/2 cup heavy (double) cream
- Uncover, add the chives and most of the cheese (save a little for topping) to the pan. Mix through as best you can (it's OK if some cheese stays stuck to the individual raviolis). Let bubble for another minute. The sauce will thicken up a bit.2/3 cup parmesan, pecorino or Italian hard cheese, 1 handful basil, chives or parsley
- Remove from the heat. You can serve immediately or, if the sauce seems too runny, you can let it sit for about 5 minutes to thicken up first.
- Serve with the remaining cheese on top, plus lemon wedges for squeezing.
Notes
Swapping in frozen ravioli: If you want to use frozen ravioli, don't cook it in the same pan as the sauce (it will leach extra moisture and the ratios will be off). Cook the ravioli separately according to package instructions. Follow my recipe to cook the broccoli walnut sauce with just 1/2 cup of veggie stock (we don't need as much liquid if we aren't cooking the pasta in the sauce too) but otherwise the exact same ingredients and method, then once it is done you can add the ravioli.
Swapping in tortellini or mini raviolis: Feel free to use either of these instead of large raviolis, but use 1.5 cups of veggie stock in the sauce. There will be a higher pasta-filling ratio with these shapes and so you will need more liquid.
Calories: 831kcal, Carbohydrates: 47g, Protein: 30g, Fat: 60g, Saturated Fat: 25g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 15g, Cholesterol: 136mg, Sodium: 1548mg, Potassium: 256mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1489IU, Vitamin C: 10mg, Calcium: 490mg, Iron: 10mg