Walnut and Parsley Sauce with Crab Ravioli

Walnut and Parsley Sauce with Crab Ravioli

In this recipe:

This recipe has not been reviewed.
This Looks YUMMY!
5 min.
15 min.
3 Servings

Walnut and Parsley Sauce with Crab Ravioli has both sophisticated flavors and a simple preparation. After cooking ravioli, this delicious sauce comes together so easily using a food processor or blender. Top with additional walnuts and serve alongside your favorite wine.


  • 1 package BUITONI Riserva Refrigerated Crab Ravioli (8.375 oz.)
  • 1 large bunch Italian flat leaf parsley, rinsed well
  • 1 cup toasted walnuts, coarsely chopped, divided
  • 4 to 6 teaspoons chopped garlic
  • 1 1/2 teaspoons grated lemon peel
  • 1/2 cup extra virgin olive oil
  • Sea salt and fresh ground black pepper
Store Locator »
PREPARE pasta according to package directions; drain and reserve ½ cup pasta water.

PLACE parsley, ¾ cup nuts, garlic and lemon peel in food processor. Pulse 6 to 8 times or until nuts are finely chopped. With processor running, slowly add oil to blend. Add ¼ to ½ cup reserved pasta water to thin sauce, if desired. Season with salt and pepper.

TOSS pasta and sauce. Sprinkle with remaining ¼ cup nuts.

NOTE: To toast walnuts, place on a baking sheet. Bake in preheated 350° F oven for 10 to 15 minutes or until lightly browned.

What did you think? Share Your Review »

Be the first to review this recipe!



Thank you for reviewing this recipe.


Nutrition Facts

Serving Size: 1/3 of Recipe

Servings Per Recipe: 3

  • Amount Per Serving
  • Calories: 810
  • Calories from Fat: 610
  • Total Fat: 68g (105% of DV)
  • Saturated Fat: 12g (59% of DV)
  • Cholesterol: 50mg (16% of DV)
  • Sodium: 660mg (28% of DV)
  • Carbohydrates: 35g (12% of DV)
  • Dietary Fiber: 5g (18% of DV)
  • Sugars: 3g
  • Protein: 16g
  • Vitamin A: 35% of DV
  • Vitamin C: 45% of DV
  • Calcium: 20% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

What’s for dinner?

The answer is easy with our most popular recipes! Sign up for our newsletter.


Thank you!

Your email address has been added to the monthly newsletter subscription list.