cheese ravioli with toasted walnuts
1 14- to 16-ounce package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 clove of garlic sliced
1 cup walnuts (2 ounces), roughly chopped
2 teaspoons lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated parmesan
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 toasted and fragrant, about 5 minutes.
3 Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parlsey, and the reserved cooking water.
4 Add the ravioli and toss to coat.
5 Divide among individual plates and sprinkle with parmesan.
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