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Cheese Ravioli With Toasted Walnuts

Cheese Ravioli With Toasted Walnuts
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Serves 4| Hands-On Time: | Total Time:


  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.
  3. Add the garlic and walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
  4. Stir in the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, the parsley, and the reserved cooking water.
  5. Add the ravioli and toss to coat. Divide among plates and sprinkle with the Parmesan.
By November, 2007

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 .

Quick Tip

Make it a meal: Serve the ravioli with arugula tossed with dried cherries, chopped scallions, olive oil, and white wine vinegar.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.