Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Sara Quessenberry
Recipe by Real Simple November 2007

Gallery

Credit: Hector Manuel Sanchez

Recipe Summary test

prep:
20 mins
total:
20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

491 calories; calories from fat 66%; fat 36g; saturated fat 8g; cholesterol 55mg; sodium 595mg; carbohydrates 29g; fiber 2g; sugars 2g; protein 15g.
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