Cheese Ravioli with Toasted Walnuts

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

Comments

Disneypal said…

I make a dish almost just like this - the only difference is I use Balsamic Vinegar instead of the lemon juice (I saw Giada do that once). Very good !

September 20, 2009 at 7:55 AM

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