Cranberry-Pear Ravioli with Spinach & Toasted Walnuts

A quick, somewhat adventurous pasta with tender cheese ravioli, wilted spinach, crunchy walnuts, and a bright cranberry-pear pan sauce.

Servings: 4  |  Prep: 5 minutes  |  Cook: 9 minutes

Ingredients

• 20 ounces refrigerated cheese ravioli
• 3 tablespoons Arbosana Extra Virgin Olive Oil, divided
• 1/3 cup chopped walnuts
• 2 packed cups baby spinach
• 3 tablespoons Cranberry Pear White Balsamic
• 1/3 cup reserved pasta water, plus more as needed
• 1/3 cup finely grated Parmesan cheese, plus more for serving
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt, or to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions until tender, usually 3–5 minutes. Reserve 1/3 cup pasta water, then drain carefully.
2. Meanwhile, warm 1 tablespoon Arbosana Extra Virgin Olive Oil in a large skillet over medium heat. Add the walnuts and toast for 2–3 minutes, stirring frequently. Transfer them to a plate.
3. Reduce the heat to medium-low. Add the remaining 2 tablespoons olive oil, Cranberry Pear White Balsamic, and reserved pasta water to the skillet. Simmer gently for 1 minute, stirring to emulsify.
4. Add the spinach and cook for about 1 minute, just until wilted. Gently fold in the drained ravioli, Parmesan, pepper, and salt. Add a splash of water if the sauce needs loosening.
5. Divide among bowls and finish with the toasted walnuts and additional Parmesan. Serve immediately.

NEO pairings

Arbosana Extra Virgin Olive Oil

Already in your pantry; its balanced, lightly peppery character makes a smooth base for the quick pan sauce.

Cranberry Pear White Balsamic

Already in your pantry; it adds lively fruit and acidity that contrast beautifully with rich cheese ravioli and walnuts.

Tips

• Keep the balsamic at a gentle simmer so its fruit flavor stays bright rather than becoming overly reduced.
• For easier tossing, choose sturdy round or square ravioli rather than very delicate shapes.
• Pecans can replace the walnuts, and baby arugula can replace the spinach for a more peppery finish.

Created with Neo Chef by New England Olive Oil Company.