Enhance the flavor of store-bought cheese ravioli by topping with toasted walnuts, lemon juice, parsley, and Parmesan cheese. Pair with a bagged green salad for a super-quick supper.
Yield:
Makes 4 servings
Recipe from
Recipe Time
Prep:
20 Minutes
Nutritional Information
Calories
491
Caloriesfromfat
66 %
Fat
36 g
Satfat
8 g
Cholesterol
55 mg
Sodium
595 mg
Carbohydrate
29 g
Fiber
2 g
Sugars
2 g
Protein
15 g
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
Preparation
Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
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.
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.
Note:
November 2007
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