Ravioli With Pears, Parmesan, Spinach, and Walnuts
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
1 pot pasta
- Serves:
- 4-6
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
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
Raquel Grinnell
Crownsville, Maryland
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>
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