This easy walnut and apple ravioli is full of flavor, and surprisingly light! It’s packed with nutritious ingredients and just sweet enough that your whole family is sure to love it.
This ravioli is made with the easiest shortcut – wonton wrappers! It’s the best way to make homemade ravioli if you’re not up for making the pasta sheets yourself.
You won’t believe the flavor that comes from these simple ingredients.
I often crave light, flavorful salads and pastas without the heavy meat or cream sauces – especially in the summer. In this case, I decided to combine our favorite ravioli technique with a favorite salad recipe.
The result is this light and easy walnut and apple ravioli recipe. We all had seconds! As a mom, you know you can’t ask for much more than that!
This recipe tastes anything but light. Just look at those little pillows of happiness. I think you’re going to love it, and I’m so excited to share it with you today!
Don’t forget to pin and save for later, too!
Why You’ll Love it
- Easy to Make
- Fresh, Unique Flavors
- Light in Calories
- Family Friendly
- Vegetarian
Walnut and Apple Ravioli Ingredients
- Wonton wrappers – These are generally found in the freezer section of your grocery store.
- Pecorino Romano – freshly shredded
- Mascarpone cheese – this is an Italian cheese you can find in your grocer’s deli.
- Apple – shredded, Braeburn is great but use whatever you have on hand!
- Lemon Juice – fresh squeezed is always great but you can take a shortcut with a bottle.
- Walnuts – chopped
- Butter – salted butter is best, melted
Optional Toppings
- Parmesan – freshly shredded, for topping
- Fresh ground black pepper
- Parsley {to garnish}
How to Make
- Mix pecorino, mascarpone and braeburn {use cheese shredder to shred}. Add a touch of lemon juice to preserve the filling (keeping it from browning) while preparing pasta. Set aside.
- Bring a pot of water to a boil.
- Fill pasta or wonton wrappers and boil 3-4 minutes. For more specific directions, follow this wonton ravioli guide.
- Reserving a little pasta water, toss with butter and top with fresh parsley, parmesan and pepper.
Tips
- I enjoy the process of making homemade ravioli, but if you don’t, try it inside out! Just toss these stuffing ingredients with hot pasta.
- You can also make ravioli using wonton wrappers!
- Learn how to make homemade pasta here. You won’t believe how simple it really is – homemade pasta could change your life!
- Save a little of your pasta water to thin out your sauce if necessary. The starchy water is already warm and helps thin the sauce beautifully.
- Cook your ravioli al dente! The perfect bite won’t happen if your pasta is overcooked.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Yes you can! Using wonton wrappers for ravioli is a great shortcut technique.
The ingredients are very similar – (flour, egg and water). That makes these an excellent substitute!
How to Store
- At Room Temperature – Leave at room temperature while serving. Place in fridge after 2 hours.
- Refrigerate – Fresh ravioli will last up to four days in the fridge after opening. Store in airtight container.
- Freeze – Flash freeze these ravioli on a sheet pan and then store in an airtight container. You can store these apple ravioli for up to three months in the freezer.
Dietary Considerations
- Vegetarian
- To make gluten free, make pasta sheets or homemade wontons with gluten free flour
- To make nut free, simply eliminate the walnuts from this recipe
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More Ravioli Recipes
Walnut and Apple Ravioli
Ingredients
- 12 ounces wonton wrappers
- 4 ounces pecorino romano freshly shredded
- 1 ½ tablespoons mascarpone cheese
- 1 apple shredded, braeburn is great but use whatever you have on hand!
- ½ teaspoon lemon juice
- ¼ cup walnuts chopped
- 4 tablespoons butter melted
Optional Toppings
- 1 tablespoon parmesan freshly shredded, for topping
- ¼ teaspoon black pepper
- ½ teaspoon parsley {to garnish}
Instructions
- Mix pecorino, mascarpone and braeburn {use cheese shredder to shred}. Add a touch of lemon juice to preserve while preparing pasta. Set aside.
- Bring a pot of water to a boil.
- Fill pasta or wonton wrappers and boil 3-4 minutes.
- Reserving a little pasta water, toss with butter and top with fresh parsley, parmesan and pepper.
Julie’s Tips
- I enjoy the process of making homemade ravioli, but if you don’t, try it inside out! Just toss these stuffing ingredients with hot pasta.
- Save a little of your pasta water to thin out your sauce if necessary. The starchy water is already warm and helps thin the sauce beautifully.
- Cook your ravioli al dente! The perfect bite won’t happen if your pasta is overcooked.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
The recipe details does not say what to do with the nuts. Do you add them to the apple mixture or just top the raviolis with them?
Hello!
Great question – we’ll be sure to update the post! Add the nuts at the end as a topping.
Have a wonderful weekend,
Julie
You didn’t say which step the walnuts should be added to. Are they part of the filling or do they just go on top after the ravioli are cooked?
My apologies! On top! Enjoy, it’s a delicious fall dinner!