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Raviolis with Apples and Walnuts Recipe | This Raviolis with Apples and Walnuts Recipe is a family favorite and crowd-pleaser that you can toss together easily on a weeknight with raviolis, apples, walnuts, chicken, garlic, and parsley!
This is one of my absolute favorite easy weeknight dinners, my Raviolis with Apples and Walnuts recipe. I saw it years ago in a magazine, and I thought the flavors sounded a bit different together. However, I always like to try new things- and it is really delicious! It has turned into a family favorite.
I have made some changes over the years. I added garlic in with the walnuts, so the two sauté together for a stronger flavor. The original recipe didn’t call for chicken, but it makes the dish a bit more hearty. I also decided on the addition of toasting the raviolis, which I thought was the perfect finishing touch!
I usually use pre-made four cheese raviolis from the deli of my grocery store. However, I think that it would be fun to experiment with different types (raviolis with chicken in them, for example) or even making your own! We were given a ravioli maker for our wedding, but I still haven’t tested it out. Since I eat primarily paleo these days, it would be fun to experiment with different flours and fillings.
If you try this recipe, with either the original ingredients or something different, please let me know what you think in the comments! You can see more of my favorite recipes here.
Raviolis with Apples and Walnuts
Raviolis with Apples and Walnuts Recipe is a family favorite and crowd-pleaser that you can toss together easily on a weeknight with raviolis, apples, walnuts, chicken, garlic, and parsley!
- 1 pound fresh cheese ravioli
- 1 tbsp butter
- 3 tbsp olive oil
- 1 clove garlic minced
- 1/2 cup chopped walnuts
- 1 apple cut into matchsticks
- 2 cups raw chicken, cubed (optional)
- 1/2 cup fresh flat-leaf parsley chopped
- dash salt and coarse pepper
- 1/4 cup parmesan grated
Cook the ravioli according to the package directions. Drain. Coat with butter to prevent sticking. Set aside.
Heat the oil in a large skillet (or wok) over medium heat. Add the walnuts and garlic. Cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.
Optional: Add cubed chicken pieces, stir fry about 5 minutes to cook thoroughly.
Add half the ravioli and stir gently until well coated. Add the remaining ravioli and repeat. Flip the ravioli gently as needed to prevent them from sticking. Cook ravioli until golden brown, about 5 minutes.
Add the apple, ½ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Sprinkle with the grated parmesan and fresh parsley to serve.
Adapted from Real Simple.
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