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Cheese Ravioli With Toasted Walnuts

Hector Manuel Sanchez
Serves 4 Hands-On Time: 20m Total Time: 20m

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

Directions

  1. Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
  2. Meanwhile, 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.
  3. Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water.
  4. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.
     
By Sara Quessenberry,  November 2007
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Quick Tip

For a change of pace, use pumpkin or butternut-squash ravioli instead of cheese-filled. You can also replace the walnuts with pecans or almonds.

Nutritional Information

  • Per Serving
  • Calories 491Calories From Fat 66
  • Fat  36g
  • Sat Fat  8g
  • Cholesterol  55mg
  • Sodium  595mg
  • Carbohydrate  29g
  • Fiber  2g
  • Sugar  2g
  • Protein  15g
What does this mean? See Nutrition 101.

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