1 14-16 oz. package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1/4 cup (2 oz.) walnuts, roughly chopped
1 clove garlic, sliced
2 tsp. lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan
***I added some baked chicken to this recipe to give it that extra something.***
Cook the ravioli according to the package directions. Drain, reserving 3 tbsp. of the cooking water.
Heat the oil in a medium skillet over medium heat. Add the walnuts and garlic. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
Stir in the lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, the parsley, and the reserved cooking water.
Add the ravioli and toss to coat.
Divide among individual plates and sprinkle with the Parmesan.
Source: Real Simple magazine