Ravioli with Rotisserie Chicken and Toasted Walnuts

This week’s Frugal Homemade feature is Ravioli with Rotisserie Chicken and Toasted Walnuts, which is adapted from this recipe at the blog Kevin & Amanda. This easy-yet-fancy-looking dinner is so good that even my somewhat picky teenager devoured it — and using pre-cooked rotisserie chicken saves a ton of time, making this a pretty impressive weeknight dinner that you can still whip together in about 30 minutes.

(As an added bonus, this recipe only uses about half of the chicken, leaving enough over for a second dinner.) Simply add some good crusty bread and a salad, and dinner is served!

Ravioli with Rotisserie Chicken and Toasted Walnuts

Let’s get started!

Ingredients

• 1 rotisserie chicken, prepared by your local grocery store
• 1 package of frozen cheese ravioli (I used Roundy’s brand, which was 25 oz)
• 1/2 teaspoon kosher salt + black pepper to taste
• 1 teaspoon paprika
• 2 teaspoons dried minced onion
• 2 teaspoon thyme
• 1 tablespoon minced garlic
• 4 tablespoons butter
• 1 tablespoon olive oil
• 2.25 oz package of chopped walnuts
• Shredded Parmesan cheese, optional

Directions

Begin by bringing a pot of water to a boil for the ravioli. Separate the chicken and cut it into bite sized pieces.

Melt the butter with the olive oil in a pan, then add walnuts and garlic, sauteing both in butter until the walnuts are lightly toasted and the butter begins to brown. Add chicken and all remaining spices to walnut butter mixture.

Add ravioli to boiling water and cook according to package directions. (The Roundy’s brand cooks in 3 minutes.)

Stir your chicken into your walnut garlic mixture and heat until the chicken is heated through. Drain ravioli and return to pot. Add chicken, walnut, and browned butter mixture. Plate and top with shredded Parmesan cheese, if desired.

Enjoy!

Printable Recipe — Ravioli with Rotisserie Chicken and Toasted Walnuts

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Ravioli with Rotisserie Chicken and Toasted Walnuts

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Using pre-cooked rotisserie chicken saves a ton of time, making this a pretty impressive weeknight dinner that you can still whip together in about 30 minutes. 

Course dinner

Total Time 30 minutes minutes

Servings 6 servings

Author Rachel Singer

Ingredients

• 1 rotisserie chicken prepared by your local grocery store
• 1 package of frozen cheese ravioli I used Roundy's brand, which was 25 oz
• 1/2 teaspoon kosher salt + black pepper to taste
• 1 teaspoon paprika
• 2 teaspoons dried minced onion
• 2 teaspoon thyme
• 1 tablespoon minced garlic
• 4 tablespoons butter
• 1 tablespoon olive oil
• 2.25 oz package of chopped walnuts
• Shredded Parmesan cheese optional

Instructions

• Begin by bringing a pot of water to boil for the ravioli.
• Separate the chicken and cut it into bite sized pieces.
• Melt the butter with the olive oil in a pan.
• Add walnuts and garlic, sauteing both in butter until the walnuts are lightly toasted and the butter begins to brown.
• Add chicken and all remaining spices to walnut butter mixture.
• Add ravioli to boiling water and cook according to package directions. (The Roundy's brand cooks in 3 minutes.)
• Stir chicken into walnut butter mixture and heat until the chicken is heated through.
• Drain ravioli and return to pot.
• Add chicken, walnut, and browned butter mixture.
• Plate and top with shredded Parmesan cheese, if desired.