Sandra Lee's Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts

This is the ravioli I did with the steak salad. It was so flavorful and yummy. It was the first time I have ever made ravioli with a butter sauce and not a marinade {although I did serve a marinade on the side for those who wanted it}. If you do not own any of Sandra Lee's books, I highly suggest you pick one up. This recipe can be found in her book Semi-Homemade Cooking 3 {which I own and love!}. Her approach to cooking is smart and easy: make dishes that are not from scratch but taste like they are homemade. I love this idea! Especially when you are a busy, stay-at-home Mom. There are some days that you just don't have the time or energy to spend all day in the kitchen, whether you want to or not. So her recipes are perfect in these situations. She covers everything: soups, salads, appetizers, meals and drinks. I can't wait to try everything from her book. For the recipe for this dish, and to read what Sandra has to say about it, you can go here. As soon as you click the link, you will see how short this recipe is! This is seriously one of the fastest, easiest things I have ever made that tasted like it was made completely from scratch. Everyone was impressed. We had a pretty awesome meal that night...

I didn't use the ravioli listed in the recipe because I could not find that particular kind at my local supermarket. Instead, I went with a three-cheese spinach ravioli. I don't know if there would have been that big of a difference because my meal still came out delicious, so I think you will be okay using whichever kind of ravioli is available to you. Her recipes are also great for when you are entertaining and don't have a lot of time to cook up this huge meal. Everything you see on the dinner table above took less than an hour altogether to prepare {you can find the recipe for the salad below}. It was great and my guests left feeling full and happy. 

Sandra Lee's Ravioli with Sun-Dried Tomatoes and Brown Butter Walnuts
Prep: 5 min. ~ Cook: 10 min. ~ Total: 15 min. ~ Serves: 4

1 package (16-ounce) mozzarella and herb double-stuffed ravioli, Buitoni®
4 ounces butter
2 teaspoons Italian salad dressing mix, Good Seasons®
1/4 cup walnut pieces, Planters®
1/3 cup sun-dried tomatoes, oil packed, drained and julienned

Bring a large pot of salted water to a boil. Add ravioli and cook to al dente, about 8 to 9 minutes, until they float to the water's surface.

Meanwhile, melt butter in a small saucepan, over medium to high heat. Cook butter until golden brown and bubbling. Add Italian dressing mix, walnut pieces, and sun-dried tomatoes and heat through.

Use a colander to drain ravioli and toss ravioli with sauce.



  1. Wow this looks so yummy! Your recipes all look so great I can't wait to try some out!
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  2. I’m stopping by from Hop Along Friday and following on GFC, Facebook, and Networked Blogs. I'd love for you to drop by my blog and follow back. I also snagged your button.