Ravioli with Toasted Walnuts
Garlic, walnuts, lemon, and parsley, in about the time the pasta takes.
We used to make this all the time, before my now ex-wife had to stop eating gluten. We found some gluten-free tortellini while we were in Ferrara, though, and made it there.
Ingredients
- 300 grams prepared ravioli, fresh if you can find it; frozen works too
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 50 grams walnuts, coarsely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 cup parsley, coarsely chopped
- 1/4 cup Parmesan, grated
Method
- Start the pasta cooking according to the directions on the package.
- Meanwhile, heat the oil in a large pan and add the garlic and walnuts. Cook until the walnuts are toasted and the garlic is fragrant. Add the lemon juice, a few spoonfuls of the pasta water, and the parsley, then season the sauce with salt and pepper.
- Add the cooked ravioli straight into the sauce and toss to coat. Divide between plates, sprinkle the Parmesan over, and garnish with a few parsley leaves.