Ravioli with Apples and Walnuts
This recipe caught my eye on the cover of last month’s Real Simple magazine. I’m not really prepared to admit how much I liked the rest of the magazine or what that says about my life stage (I clearly have more in common with the Real Simple crowd than the Cosmo one), but I definitely enjoyed the feature on “A Month of Easy Dinners.”
This ravioli dish was very tasty. Just a little bit out of the ordinary, but quick to throw together. An excellent weeknight dish, since I spent 20 minutes, at most, throwing it together.
Ravioli with Apples and Walnuts
- 1 pound cheese ravioli (fresh or frozen)
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped walnuts
- 1 crisp apple (I used a honeycrisp), cut into matchsticks
- 1/2 cup fresh flat-leaf parsley, chopped
- salt and pepper to taste
- 1/4 cup grated Parmesan cheese (about 1 ounce)
1) Cook the ravioli according to the package directions.
2) Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes.
3) Add the apple, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to combine. Spoon over the ravioli and sprinkle with the Parmesan.
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Tags: apples, cheese, nuts, parmesan cheese, pasta, ravioli, walnuts