Ravioli wih Toasted Walnut Sauce

Ravioli with Toasted Walnut Sauce

This pasta dish is my go-to-meal.  It is affordable, can be made in minutes and is deeply satisfying.  During Lent and for my vegetarian friends, this meal is a favorite.  You’ll want to use a spoon to scoop up every savory bite of the crunchy walnuts with the lemon and garlic sauce. And you can cut the recipe appropriately and make one bowl just for you. 

3 – 4 cups frozen ravioli

1 tablespoon olive oil

¾ cup walnuts, chopped

2 garlic cloves, minced

½ lemon, juiced

Salt to taste

¼ cup fresh parsley, chopped (optional)

Cook the ravioli according to package directions.  In a medium skillet, toast the walnuts in the oil; add the garlic and sauté for 1 minute.  To the skillet, add the juice of a half lemon and sprinkle the nuts with salt to taste.  Add the parsley, if using, and a couple of tablespoons of the pasta water.  Toss the walnut sauce with the ravioli and serve in a bowl.  Serves 4