Chef Boyardee, we love you, but we don’t like you. You’re bad for us and we will no longer be requiring your services.
I feel genuinely sorry to can the chef-from-a-can, I do. But no can do when it comes to canned pastas.
Seriously–can’t do it.
I’ve had this recipe on the back-burner, so to speak, for quite some time now. I guess it’s because I love posting recipes that are out of the ordinary, and this seemed…well, pretty ordinary. However, I couldn’t help but put this up here for you guys because of how easy and delicious it is; it takes only about 20 minutes to make, it’s packed with flavor, and it contains healthy fats that are essential to our daily diet.
Take that, Chef Boiardi!
If you’re in a time crunch but looking for something easy, quick, and nutritionally dynamic, and I recommend this Ravioli recipe from Real Simple magazine (they also have about 20 other Ravioli dishes to try, if you aren’t a fan of lemon).
Ravioli with Toasted Walnuts
(Serves 4 – Recipe from Real Simple 2007)
1 14-16 oz. package cheese ravioli (frozen or fresh)
1/3 cup olive oil
1/4 cup walnuts, roughly chopped
1 clove garlic, sliced
2 tsp. lemon juice
kosher salt and pepper
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan
Cook the ravioli according to manufacturer’s instructions. Drain, reserving 3 tablespoons of the cooking water. Heat oil in medium skillet over medium heat. Add walnuts and garlic. Cook, stirring constantly, until nuts are lightly toasted and fragrant (about 5 minutes). Stir in lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, parsley, and reserved cooking water. Add ravioli and toss to coat. Sprinkle with parmesan and drizzle with olive oil.