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
How to Make It
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.
When I was done making this, I swear I've ordered the same thing at Carraba's-- it looks impressive and it tastes great-- and comes together in a flash. I put a little more lemon juice in the sauce, but that was the only change. Watch out when you throw in the lemon juice, use a screen to prevent splash up. I served it with a butter lettuce salad with a lemon, white wine, EVOO, S&P, Dijon, and (a pinch) sugar dressing. A nice tang to the savory dish. Will definitely make this again!
Wow! I wasn't expecting to like this because I'm not a huge fan of walnuts and it seemed so simple, but it was DELISH! And easy to throw together. My only complaint is that the serving was fairly small - I ate more than a serving and it was 668 cals! I'll have to make a more substantial side next time so that I don't eat as much ravioli. I served it with a spinach salad with raisins, slivered walnuts, and balsamic vinaigrette.
Wow! This was fantastic! It was rich and creamy with flavors that blended perfectly together. I never would have guessed such simple ingredients would have exploded with flavor this way. However, next time I'll reduce the amount of olive oil and walnuts to trim the fat content a bit.