Cheese Ravioli with Toasted Walnuts

(from shawn’s recipe box)

Substitution: For a hit of vegetables and a change of pace, use pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.

Source: Sara Quessenberry, Real Simple, NOVEMBER 2007

Serves 4 people

Categories: Pasta

Ingredients

  • * 1 14- to 16-ounce package cheese ravioli (frozen or fresh)
  • * 1/3 cup olive oil
  • * 1 clove garlic, sliced
  • * 1 cup (2 ounces) walnuts, roughly chopped
  • * 2 teaspoons lemon juice
  • * Kosher salt and pepper
  • * 1/2 cup fresh flat-leaf parsley, chopped
  • * 1/4 cup grated Parmesan

Directions

  1. Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.

  2. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.

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