Ravioli With Pears, Parmesan, Spinach, and Walnuts

"Chef Madeline Dee has a blog on Blogspot.com with this gem I found on Facebook, of all places! It combines two of my favorites - spinach, pear and walnut salad with filled pasta (ravioli) - into a yummy quick dinner!"
 
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Ready In:
25mins
Ingredients:
10
Yields:
1 pot pasta
Serves:
4-6
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ingredients

  • 453.59 g frozen cheese ravioli (or tortellini)
  • 2 pears, sliced thinly (ripe, but not mushy)
  • 473.18 ml Baby Spinach, fresh
  • 118.29 ml parmesan cheese, grated (plus 2-3 tbsp. more for garnish)
  • 118.29 ml walnuts, toasted
  • 29.58 ml butter
  • 29.58 ml olive oil
  • 2 lemons, zest only
  • salt & freshly ground black pepper
  • fresh parsley, for garnish
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directions

  • Put a pot of salty water on the stove and bring it to a boil.
  • Heat butter and olive oil over medium to medium-high heat, then sauté pears with the zest of 1 lemon and a little salt and pepper. When pears are softened, add in the spinach and the zest of the other lemon. Sauté until softened and season to taste with salt and pepper. Turn off heat.
  • Boil ravioli until they float to the surface. Place your 1/2 cup Parmesan in a large bowl with the walnuts. When the ravioli are cooked, immediately remove them straight to the bowl with a slotted spoon. Add in the pears and spinach. Gently shake everything around to coat, season to taste, sprinkle with extra walnuts, Parmesan, and parsley, then enjoy!

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RECIPE SUBMITTED BY

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"
 
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