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Cheese Ravioli with Toasted Walnuts
  • One 14- to 16-ounce package cheese ravioli
  • ⅓ cup olive oil
  • 1 clove garlic, sliced
  • 1 cup (2 ounces) walnuts, roughly chopped
  • 2 teaspoons lemon juice
  • Kosher salt and pepper
  • ½ cup fresh flat-leaf parsley, chopped
  • ¼ cup grated Parmesan
  1. Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
  2. 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, ½ teaspoon salt, ¼ 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.

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Article printed from Framed Cooks: http://www.framedcooks.com