Categories: Pasta

Ingredients

• 9 oz. package refrigerated plain cheese ravioli
• 2 tbsp. olive oil
• 1/2 cup walnuts, coarsely chopped
• 2 medium zucchini, halved lengthwise and sliced
• 6 green onions, diagonally sliced in 1/4-inch pieces
• 1/3 cup milk
• 1 cup finely shredded Parmesan
• Salt and black pepper

Directions

1. In a large saucepan, cook ravioli in 4 cups boiling lightly salted water for 6-8 minutes or until tender; drain.

2. Meanwhile, in a large skillet, heat oil over medium heat. Add walnuts; cook for 2-3 minutes or until toasted. Using a slotted spoon, remove walnuts from skillet. Add zucchini and green onions; cook and stir for 2-3 minutes or until crisp-tender.

3. Add drained ravioli, walnuts, milk, and 3/4 cup of the cheese to skillet; cook and toss for 1 minute. Season to taste with salt and pepper. Transfer to a serving bowl; sprinkle with the remaining 1/4 cup cheese.

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