Cheese Ravioli With Toasted Walnuts

1. 1

   Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.

2. 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, 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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.