Cheese Ravioli with Toasted Walnuts

Name: Cheese Ravioli with Toasted Walnuts
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 397 grams package cheese ravioli (frozen or fresh); 118 milliliters fresh flat-leaf parsley, chopped; 1 clove garlic, sliced; 4 servings Kosher salt and pepper; 2 teaspoons lemon juice; 79 milliliters olive oil; 59 milliliters grated Parmesan; 57 grams cup walnuts, roughly chopped

You can never have too many Mediterranean recipes, so give Cheese Ravioli with Toasted Walnuts a try. One serving contains 611 calories, 19g of protein, and 41g of fat. This recipe serves 4. This recipe covers 15% of your daily requirements of vitamins and minerals. If you have walnuts, flat-leaf parsley, garlic, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive main course.

Instructions

Cook the ravioli according to the package directions.

Ingredients you will need

Ravioli

Drain, reserving 3 tablespoons of the cooking water.

Ingredients you will need

Water

Heat the oil in a medium skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice

Parsley

Walnuts

Garlic

Pepper

Water

Nuts

Salt

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.

Ingredients you will need

Vegetable

Parmesan

Almonds

Pumpkin

Ravioli

Walnuts

Cheese

Pecans

Squash

Equipment

Frying Pan

Ingredients

Servings:

397grams

package cheese ravioli (frozen or fresh)118milliliters

fresh flat-leaf parsley, chopped 1clove

garlic, sliced 4servings

Kosher salt and pepper 2teaspoons

lemon juice 79milliliters

olive oil 59milliliters

grated Parmesan 57grams

cup walnuts, roughly chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Ravioli. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.