Cheese Ravioli with Toasted Walnuts

Ingredients

• 14 ounce cheese ravioli fresh ()
• 0.5 cup flat-leaf parsley fresh chopped
• 1 clove garlic sliced
• 4 servings kosher salt and pepper 
• 2 teaspoons juice of lemon 
• 0.3 cup olive oil 
• 0.3 cup parmesan grated
• 2 ounces walnuts roughly chopped

Equipment

• frying pan

Directions

1. Cook the ravioli according to the package directions.
2. Drain, reserving 3 tablespoons of the cooking water.
3. Heat the oil in a medium skillet over medium heat.
4. 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.
5. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with the Parmesan.Substitution: 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.