New Lunch Recipe

Thankfully, we bought enough ravioli that I can make this again next week (before the parsley goes bad). Soooo yummy and quick!

Cheese Ravioli with toasted walnuts
(make this in 20 minutes!!)


1 14-16 oz package cheese ravioli (frozen or fresh)
1/3 c olive oil
1 clove garlic, sliced
1 c (2 oz) walnuts, roughly chopped
2 t lemon juice
Kosher salt and pepper
1/2 c fresh flat-leaf parsley, chopped
1/4 c grated parmesan.

Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
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 water.
Add the ravioli and toss to coat.
Divide among individual plates and sprinkle with the Parmesan.

(You can use Pumpkin or Butternut-Squash ravioli, and you can use pecans or almonds in place of the walnuts. I used Butternut-Squash today and it was delicious!)

(photo taken from Real Simple's site, where the recipe came from too!)