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Cheese Ravioli with Toasted Walnuts

Photo: Hector Manuel Sanchez
Prep time 20 mins
Yield Makes 4 servings
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.


  • 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

Nutrition 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

How to Make It

  1. 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.