Cheese Ravioli with Toasted Walnuts

Photo: Hector Manuel Sanchez
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:

Sara Quessenberry,

November 2007