Tonight's dinner was quick and simple and tasty. We jazzed it up by using some mushroom-mascarpone ravioli from Trader Joe's, but they tasted kind of processed so I'd make it again with cheese ravioli instead. I also reduced the amount of olive oil, which was a good idea. Thanks to Mrs. Rowland for the pasta strainer and to Mr. & Mrs. Ackley for the new cooking utensils :)
Cheese Ravioli with Toasted Walnuts
Real Simple, 11/07
1 14- to 16-ounce package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1 clove garlic, sliced
1 cup (2 ounces) walnuts, roughly chopped
2 teaspoons lemon juice
Kosher salt and pepper
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup 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 cooking water. 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.
Yield: 4 servings