Dinner Shortcuts: Ravioli with sun-dried tomatoes and nuts

Brandy O'Neill

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Want to serve a fancy dish but are short on time? We took store-bought ravioli and combined them with sun-dried tomatoes, fresh herbs and perfectly toasted nuts. You're going to love this dish.

ravioli with sundried tomatoes and hazelnuts

Store-bought cheese ravioli is a great base for a fast and simple weeknight dinner. You can dress it up or down in just about any way. This time we added lots of fresh chopped herbs, sun-dried tomatoes, a touch of good olive oil and a sprinkling of toasted nuts. It's a hearty and filling dish that can be ready in under 30 minutes and is sure to impress.

Ravioli with sun-dried tomatoes and nuts

Yields 4 servings


  • 1 pound frozen cheese ravioli
  • 1/4 cup fresh chopped basil
  • 1/4 cup chopped sun-dried tomatoes
  • 1/4 cup chopped toasted nuts (walnuts or hazelnuts are a great choice)
  • Olive oil
  • Salt, to taste


  1. Place a large pot of water over high heat and bring to boiling.
  2. When the water is boiling, add ravioli and cook according to package directions. Drain and add back to pot.
  3. Add in basil, sun-dried tomatoes, toasted nuts and a few drizzles of olive oil. Stir. Add more oil if needed and a sprinkle of salt.

Note: This is also a perfect dish if you use leftover pesto. Simply leave out the basil and olive oil and replace with desired amount of pesto.

More Dinner Shortcuts recipes

Pesto chicken panini recipe
Easy edamame and bacon pasta salad recipe
Cheesy meatball-stuffed biscuit recipe

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.