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Cheese Ravioli with Toasted Walnuts
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.
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- Calories: 491
- Calories from fat: 66%
- Fat: 36g
- Saturated fat: 8g
- Cholesterol: 55mg
- Sodium: 595mg
- Carbohydrate: 29g
- Fiber: 2g
- Sugars: 2g
- Protein: 15g
- 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
- 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.
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