Ravioli with Apples and Walnuts

If you would like to receive notification of future Cracked Pepper posts by email, you can sign up at left.

Everybody likes pasta, but sometimes you can get a little tired of spaghetti and red sauce.  Plus it's spring, and who wants to stand in the kitchen for hours simmering a marinara sauce?  This recipe is fresh, light and really fast - ravioli stuffed with luscious cheeses and topped with fresh apple, olive oil, toasted walnuts, and parmesan.  It's deceptively simple in terms of ingredients and prep time, but unique enough that it's quite elegant.

The first time I made this recipe I noted that it tasted french (in my world that's a good thing).  I think it was the classic combination of apples and walnuts that did it for me.  Whatever, it certainly is different from your typical southern Italian pasta dish.  Although it's very satisfying and filling as a vegetarian entree, you can add a topping of crispy prosciutto or bacon to keep your carnivores happy if you like. 

You can prepare the topping while the ravioli cooks, so your entire prep time comes down to how fast you can boil water and cook the pasta.  Maybe 20 minutes?  Not bad. 

* * click here for a printable recipe version * *

Ravioli with Apples and Walnuts
Serves 4

1 lb cheese ravioli
2 tablespoons olive oil
½ cup walnuts, roughly chopped
1 crisp apple (Braeburn or Gala), cut into matchsticks
2 teaspoons grated lemon zest
½ cup flat leaf parsley, chopped
¼ cup grated parmesan
2-3 thin slices of prosciutto, chopped (optional)
Salt and pepper


Cook the ravioli according to the package directions.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts (and prosciutto, if using) and cook, stirring often, until the nuts are toasted and the prosciutto is crisp, 4 to 5 minutes.

Add the apple, lemon zest, parsley, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine. Spoon over the ravioli and sprinkle with parmesan.