Cheese ravioli with toasted walnuts
serves 4
14-16 oz package cheese ravioli (frozen or refrigerated)
1/3 cup olive oil
1 clove garlic, sliced
1 cup walnuts, roughly chopped
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan
Cook the ravioli according to package directions. Drain, reserving 3 tablespoons cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring until the nuts are lighly toasted and fragrant, about 5 minutes. Stir in teh lemon juice, salt, pepper, parsley, and reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with Parmesan.
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